Greek #Stuffed #Eggplant #– #Papoutsakia


What? The summer time is nearly over and merely NULL eggplant recipes on the blog? Unbelievable, inexcusable and unthinkable, all together. So, it’s time to compensate you for my oversight with the ultimate, delicious, summery eggplant recipe. Greek crammed eggplant, referred to as “melitzanes papoutsakia” = “eggplant little shoes” in Greek. Right! Little shoes! Why? Well, simply take a seem on the form of the eggplant and permit your imagination run wild.


The origin of this recipe is misplaced within the Ottoman delicacies and the heaps of methods of cooking eggplant from central Asia to the Middle East. Eggplants have been brought to Greece principally across the Ottoman’s occupation and unfold across the Balkans. However, the Greek model consists of a lush topping of béchamel sauce, a relatively new addition to this dish brought with the aid of way of the noted Greek chef Tselementes again in 1920. His books shared his imaginative and prescient for a delicate Greek delicacies and faced many normal recipes to the French cuisine. This explains the addition of French cooking aspect to this recipe and lots of others just like the noted Greek moussaka. You might maintain the sauce or update it with lighter or even vegetarian alternatives stated below.


But first issues first. Ready for the recipe?


In a nutshell, bake the eggplants. My crammed eggplant recipe is a tasty selection to the heavy fried eggplant recipe. Frying has with the aid of way of no means been my favourite cooking way. I guarantee you that baked eggplant is both delicious and a lot simpler to digest than fried one.


Place the eggplant halves in a parchment-lined baking pan, cut edge down


Bake for 30-40 minutes, till softened and evenly golden.


In the meantime, train the flooring meat. Choose beautiful a lot no matter pork you want: beef, pork, lamb. Nevertheless, if you desire this dish to be an impressive culinary experience, make it with flooring lamb. Highly recommended! Try anything new, get from your remedy zone and train dinner with new ingredients. Lamb is so a lot tastier than beef with bold, prosperous taste that nearly explodes on your mouth from the primary bite. Believe me, it’s a really modest description of its taste. Combined with eggplant it provides you an insanely delicious meal. Topped with the creamy sauce and also you can’t get sufficient of it!


Make the béchamel sauce. The Greek model of the béchamel sauce has the additional addition of overwhelmed eggs and typically cheese. Well, let’s say it isn’t the lighter dish of the Mediterranean cuisine. Truth being said, Greek crammed eggplant is additional on the remedy meals zone.


By the time the eggplants are baked, the flooring meat and the béchamel sauce have to be equipped for you to assemble. Easy and fun part.…and bake for a while.


Ready to serve.


You might make forward of time the eggplants and the beef and end with the béchamel sauce half an hour earlier than you serve the dish. Not merely they freeze tremendous nicely but they’re even tastier right here day. I even have with the aid of way of no means frozen them but I am fairly certain they could be simply fine.


Here are some ideas so you go along with your favourite version:


Make a lighter sauce. How about a yogurt sauce rather of the thick, prosperous creamy béchamel one? This one is proper for baked veggies. I discover it irresistible with Briam that’s one other exquisite eggplant recipe.


Make it Paleo. Top it with tomato, pepper slices, and olive oil. I referred to as it the “lazy papoutsakia” and I serve it whilst I am too bored to make the béchamel sauce. You recognize certainly one of those days whilst you desire to make anything quick, tasty and healthy. While studying for this post, I discovered out that it’s truly a Turkish recipe referred to as “Karniyarik”, tremendous popular. How cool is that?


Make it vegetarian. Replace the beef along with your favourite veggies. I extremely suggest mushrooms for that recipe and best it with cheese like feta, parmesan, no matter you’re keen on otherwise you’ve got at hand.


Serve along with your favourite salad. I suggest a Greek salad, prosperous in capers (try to discover capers leaves. Crazy, delicious ingredient) and olives. Their acidity is so tastefully blended with the creamy and meaty baked eggplants. Something essential is missing. Hello!!! The wine! Serve it with red dry wine like Agiorgitiko or Xinomavro and you’re going to have an impressive dinner, ladies, and gentlemen!


Show me what you made on Instagram. Tag me to see your Greek crammed eggplant masterpieces and comply with me for additional day to day Mediterranean cooking tips, meals, ideas, and wholesome lifestyle.


Enjoy!


Greek Stuffed Eggplant – Papoutsakia


Save Print
Prep time
10 mins
Cook time
70 mins
Total time
1 hour 20 mins


Author: Sylia
Recipe type: Main
Cuisine: Mediterranean Greek
Serves: 4-6
Ingredients


    four medium eggplants
    3 tablespoons olive oil
    Salt, pepper, oregano


    GROUND MEAT SAUCE
 
    1 pound (500g) flooring beef and/or lamb
    3 tablespoons olive oil
    1 onion, minced
    2 cloves garlic, minced
    3 medium tomatoes, chopped (or 1 can chopped tomatoes or passata)
    ⅔ cup (55g) parmesan or pecorino or kefalotyri cheese, grated
    1 pinch of sugar
    1 cinnamon stick or ½ teaspoon flooring cinnamon (optional)
    2 tablespoons parsley or/and mint (optional)
    Salt, pepper


    BECHAMEL SAUCE
 
    1 + ⅛ cup (300ml) lukewarm milk
    ⅛ cup (30g) all-purpose flour
    ⅛ cup (30g) butter
    ⅔ cup (55g) parmesan or pecorino or kefalotyri cheese, grated
    2 egg yolks, beaten
    1 pinch nutmeg
    Salt, pepper


Instructions


    Preheat oven to 392°F (200°C)
    THE EGGPLANTS ==> Trim ends from eggplant (optional) and halve lengthwise.
    Use a pointy knife to criss-cross and rating the flesh. You have to merely carve every eggplant half, no longer puncture or cut them totally down to the skin. Brush eggplant pores and epidermis and flesh with olive oil. Season with salt, pepper, and oregano.
    Place the eggplant halves in a parchment-lined baking pan, cut edge down. Bake for 30-40 minutes, till softened and evenly golden. Remove from oven and set aside.
    GROUND MEAT SAUCE ==> In the meantime, in a big pan or deep skillet over medium warmth upload the olive oil. Add the onion for 5 minutes and stir within the garlic for one other for three minutes. Add the flooring meat, stir evenly and sauté for 10 minutes.
    Add the tomatoes, sugar, and cinnamon (optional), increase warmth to medium-high and simmer for no longer less than 20 minutes till most of the liquid chefs off. Remove from heat, upload the cheese, parsley or/and mint (optional). Remove the cinnamon stick if used. Set apart to cool.
    While the beef sauce is simmering train THE BECHAMEL ==> Add the butter to a small pot over medium-low heat. Once it melts upload the flour, salt, pepper and stir forever for a couple of mins. Add step by step (3-4 times) the lukewarm milk* to the flour/butter mixture. Each time stir vigorously and wait till the milk is totally incorporated. Remove from heat* and upload the nutmeg, cheese, egg yolks, salt, and pepper. Continue to stir till the sauce thickens.
    ASSEMBLING ==> Use a spoon to fill the eggplant halves with meat sauce. Top with béchamel and bake in a preheated 356 °F (180°C) oven for 20 mins or till browned.
    Serve with recent chopped parsley (optional) and a fantastic red dry wine (recommended).

Notes

 
1. The milk have to be no longer less than at room temperature. If you upload chilly milk, your sauce could be lumpy.
2. It could be higher to permit the sauce cool for a couple of minutes earlier than stirring within the egg yolks.



with ayi