Melitzanes Papoutsakia Greek Stuffed Eggplant Food
PAPOUTSAKIA - LITTLE SHOES (STUFFED MINIATURE EGGPLANT)
This is a classic Greek dish, utilizing the little eggplant one can now find on the market. If you cannot find miniature eggplant, just use the longish ones available (not flask - unless VERY small).
Provided by evelynathens
Categories One Dish Meal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Brown onions,garlic, meat and cinnamon lightly in butter, stirring constantly.
- Add tomatoes, salt and pepper.
- Cook covered for about 15 minutes, allowing meat mixture to become quite dry.
- Remove from heat.
- Add parsley, egg, 1/2 cup cheese and bread crumbs.
- Preheat oven to 350°F.
- Along what you choose to become the'top' of each eggplant, peel a 1 1/2 inch strip from one end to the other and make an incision along the strip to within an inch of each end, making a little pocket.
- Place in baking dish and bake in moderate oven until soft and light brown, about 30-45 minutes.
- Insert knife blade into incision, make an opening and stuff with teaspoonfuls of meat mixture, making sure each little eggplant gets an equal amount of stuffing.
- Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended.
- Remove from heat.
- Gradually stir in milk and return to heat.
- Cook, stirring constantly, until thick and smooth.
- Remove from heat.
- Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling.
- Pour about one tablespoon on top of each eggplant pocket.
- Sprinkle with additional grated cheese and dot with butter.
- Add tomato sauce to the pan.
- Bake for about 35 minutes longer.
STUFFED EGGPLANT(AUBERGINE) (MELITZANES PAPOUTSAKIA)
Mediterranean style stuffed Eggplant dish. Traditionally made with ground lamb but any ground meat can be substituted.
Provided by Steve P.
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Brown onions and meat lightly in butter, stirring constantly.
- Add tomatoes, salt and pepper.
- Cook covered for about 15 minutes.
- Remove from heat.
- Add parsley, egg, 1/4 cup cheese and bread crumbs.
- On the'top' of each Eggplant, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
- Place in baking dish and bake in moderate oven (about 350ºF) until soft and light brown (about 30-45 minutes).
- Insert knife blade into incision and stuff with meat mixture.
- Prepare bechamel sauce.
- Melt buter over low heat; add flour, salt,pepper and nutmeg; stir until well blended.
- Remove from heat.
- Gradually stir in milk and return to heat.
- Cook, stirring constantly, until thick and smooth.
- Add the egg and remaining cheese to the sauce.
- Pour about a tablespoon on top of each Eggplant.
- Sprinkle with additional grated cheese and dot with butter.
- If desired, add tomato sauce to the pan.
- Bake in a moderate oven for about 35 minutes.
Nutrition Facts : Calories 452.8, Fat 29.1, SaturatedFat 14.8, Cholesterol 164.1, Sodium 1578.6, Carbohydrate 27.1, Fiber 8, Sugar 9.5, Protein 23.4
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- To prepare these extra juicy shoe-shaped ‘melitzanes papoutsakia’ recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.
- In the meantime, prepare the meat sauce for the ‘papoutsakia’. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. At the end, add 1-2 handfuls grated cheese and chopped parsley and stir.
- Prepare the béchamel sauce for the Greek stuffed eggplant. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA)
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4.7/5 (17)Total Time 2 hrs 15 minsCategory Entree, DinnerCalories 314 per serving
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GREEK STUFFED EGGPLANT - PAPOUTSAKIA - 30 DAYS OF GREEK …
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5/5 (2)Category Main CourseCuisine Greek
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- In the meantime, in a large pan or deep skillet over medium heat add the olive oil. Add the onion for 5 minutes and stir in the garlic for another for 3 minutes. Add the ground meat, stir lightly and sauté for 10 minutes.
- Add the butter to a small pot over medium-low heat. Once it melts add the flour, salt, pepper and stir continuously for a few mins. Add gradually (3-4 times) the lukewarm milk*(1) to the flour/butter mixture. Each time stir vigorously and wait until the milk is completely incorporated. Remove from heat*(2) and add the nutmeg (optional), cheese, egg yolks, salt, and pepper. Continue to stir until the sauce thickens.
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- Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce.
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Written by GreekBoston.com in Authentic Greek Food Recipes, Greek Style Minced Meat Recipes. Greek Style Stuffed Eggplant with Ground Beef (Melitzanes Papoutsakia) Recipe Ingredients: 2 finely chopped onions; 1 lb. ground beef; 2 peeled and chopped tomatoes; 1/4 cup butter; 2 teaspoons salt; 1/2 teaspoon pepper ; Chopped parsley; 2 slightly beaten eggs; 1/2 …
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To put melitzanes papoutsakia together, place the aubergines in a tray (skin down) layer with a bit of mince meat, add a bit of cheese and the bechamel on top. Sprinkle a bit of cheese to form a light crust. Bake for 20 minutes at 180C in a fan assisted oven so that they get a golden colour. Do enjoy your melitzanes papoutsakia with a healthy ...
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Melitzanes Papoutsakia: A Greek Stuffed Eggplant Dish Learn this recipe here: http://www.mygreekfoodrecipes.com/melitzanes-papoutsakia-recipe/
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Melitzanes Papoutsakia (Stuffed Eggplant) Melitzanes Papoutsakia (Stuffed Eggplant) $ 12.99. Vegetarian stuffed eggplant dish. A classic stuffed eggplant dish that will tempt most carnivores. We season and roast our eggplant until soft and tender, then stuff them with a tantilizing mixture of rice and beans in a delicate tomato sauce.
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From getrecipecart.com
From getrecipecart.com
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In Greek: Melitzanes (pronounced meh-leed-ZAH-nes pah-poot-SAHK-yah) Melitzanes Papoutsakia. 6-8 small to medium eggplants, halved 1lb of extra lean ground beef 4 tbsp of olive oil 2 large onions, diced 3 bay leaves 6 cloves of minced garlic 1 can of plum tomatoes, pureed (or Pomodoro) 1/2 cup white wine salt, pepper 3 tsp dried oregano 3 Tbsp of …
From kalofagas.ca
From kalofagas.ca
MELITZANES PAPOUTSAKIA (STUFFED EGGPLANTS) - KOPIASTE..TO ...
Melitzanes Papoutsakia (pronounced pah-pou- TSA -kya) are stuffed eggplants with meat sauce, topped with a rich bechamel sauce and then baked. The ingredients are almost the same with “moussakas” but they are made into individual servings. The words “melitzanes papoutsakia” in Greek means little eggplant shoes and probably they are ...
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From kopiaste.org
MELITZANES PAPOUTSAKIA (STUFFED EGGPLANTS-GREEK RECIPE)
Home Recipes Melitzanes Papoutsakia (Stuffed Eggplants-Greek recipe) Recipes; Melitzanes Papoutsakia (Stuffed Eggplants-Greek recipe) 0. 11687. Share. Facebook. Twitter. Google+. Pinterest. WhatsApp. Preparation. 20 min. Baking Time. 20 min. Servings. 4. Τry the most delicious traditional Greek recipe for eggplants with minced meat and béchamel. Ingredient. 4 …
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Papoutsakia is stuffed eggplants baked until soft, filled with a tomato-based meat sauce, topped with béchamel sauce and cheese, and baked till they get a beautiful golden color! ‘Melitzanes papoutsakia’ (Greek stuffed eggplant) is a traditional aubergine Greek dish which receives its name from the resemblance of its shape with little shoes.
From chefspencil.com
From chefspencil.com
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Papoutsakia or Greek stuffed eggplants is a well-known dish that brings childhood memories. The name itself is attractive to kids because it literally means small shoes. The tradition of stuffing vegetables in Greece is long and you’ll be surprised by the number of different recipes. Everything that can be stuffed, we stuff! From tomato, zucchini, peppers, cabbage, …
From greekgoesketo.com
From greekgoesketo.com
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From youtube.com
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