Stuffed Aubergines Papoutsakia Recipe

Stuffed aubergines papoutsakia

From migobgr 15 years ago

The filling is related with the mousaka filling, for those who like that dish. (papoutsakia = little shoes)

Bake aubergines in the oven on 170 C ca 40 min till softened, set aside to cool.
Cut an incision in the aubergines cut out a strip of 1 cm on each side of the incision,and scoop out the flesh , leave a wall of ca 2 cm.
Cook onion and garlic in olive oil till soft not brown, ca 10 min.
Add meat and cook stirring with a fork till browned, ca 10 min.
Add tomato, pasta and sauce, salt , pepper and stirr cook 15 min, pan covered.
Remove from heat, add parsley, egg,aubergine meat, 1/4 c of the cheese and bread crumbs and stirr well.
Fill aubergines with meat mixture.
Prepare bechamel sauce:
Melt butter on low, add flour, salt pepper and nutmeg, stirr to mix.
Remove from heat and gradually stirr in milk.
Cook stirring till thick and smooth, add egg and rest of cheese and stirr to mix well.
Put ca 1 tbs of bechamel mixture on top of meat mixture, sprinkle with cheese and top with butter, bake at 180 c ca 35 min.
Now about ready bechamel sauce, its easy to do add only milk and beat then taste with salt pepper and nutmeg.

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djimmey 15 years ago
love moussaka I have every time I go to my favorite Greek restaurant. This looks so yummy, Wish I could visit Greece.
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djimmey 15 years ago
aubergines - is that egg plant?
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" It was excellent "
greekgirrrl ate it and said...
Fantastic! Efxaristo!
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migobgr Thessaloniki Greece, GR

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