Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, papoutsakia. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Papoutsakia is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Papoutsakia is something that I have loved my entire life.
'Melitzanes papoutsakia' (Greek stuffed eggplant) is a Greek dish which receives its name from the To prepare this delicious Greek stuffed eggplant dish ('melitzanes papoutsakia' recipe), the. Greek baked stuffed eggplants - Papoutsakia by Greek chef Akis Petretzikis. An authentic Greek recipe for eggplants filled with ground meat and bechamel sauce! Find papoutsakia stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook papoutsakia using 23 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Papoutsakia:
- Prepare 4 aubergines
- Take Cheese, grated
- Get Mince
- Prepare 500 g mince
- Get 1 onion
- Prepare 2 cloves garlic
- Take 1 can chopped tomatoes
- Take 1 tbsp tomato purée
- Prepare 1 carrot, grated
- Make ready 1 bay leaf
- Make ready 1/2 stick cinnamon
- Make ready 60 ml brandy
- Get White sauce
- Take 600 ml milk
- Get 40 g flour
- Take 40 g butter
- Prepare 1 egg
- Get Salt
- Make ready Tomato sauce
- Make ready Water
- Make ready 250 g passata
- Make ready Olive oil
- Get Salt and pepper
Stuffed eggplant (papoutsakia). (Lyndey & Blair's Taste of Greece). Papoutsakia translates to little shoes in Greek. See more ideas about Πλεκτά, Βελονάκι, Πλέξιμο. See how to make Papootsakia in a fun way with EllinikesSintages and enjoy!
Steps to make Papoutsakia:
- Cut in the aubergines in half, leaving the top stark attached. Score flesh in a diamond pattern, put oil and salt on top then cook at 200oC for 30min
- For the mince, brown the mince in a pan then add the onions and garlic. Cook for 5min
- Add tomato purée, brandy, cinnamon stick, sugar, bay leaf, carrots and chopped tomatos. Season with salt and pepper. Put the lid on the pan and simmer on low heat for 30min. Remove cinnamon after 5min
- For the white sauce, put the butter, flour and milk in a sauce pan, heat and stir continuously until thicken. Take of the heat, add the egg and stir in.
- To assemble, in an oven proof dish, lightly mash the aubergine flesh with a spoon and make a crater for the mince. Add the mince then white sauce and finally the grated cheese on top.
- For the tomato sauce, mix the passata, oil and water. Pour into the dish so it surrounds the aubergines but doesn’t go on the top of them.
- Cook at 200oC for 40min
See more ideas about Πλεκτά, Βελονάκι, Πλέξιμο. See how to make Papootsakia in a fun way with EllinikesSintages and enjoy! Eggplant Papucaki (Turkish: Patlıcan papucaki) is a typical Aegean dish found on both Turkish and Greek sides of the Aegean Sea. "Papuc" or "papuç" is a Persian word "paposh" (پاپٯش) that is used in Turkish and means shoe or slipper. Impress with this Greek stuffed eggplant (papoutsakia). Papoutsakia, which means 'little shoes', are cute eggplant halves stuffed with a delicious meat sauce and topped with bechamel sauce.
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