Eggplant Papoutsakia
From symposio 15 years ago
- 60 minutes to make
- Serves 4
The Greek word "papoutsakia" means "little shoes" and this dish has been given that name because of the shape of the eggplants. This is a simple, nutritious dish that is really tasty!
Ingredients
- 5 large round eggplants shopping list
- For the Sauce - shopping list
- ½ kg mushrooms shopping list
- 2 tablespoons chopped parsley shopping list
- 2 onions finely sliced shopping list
- 2 crushed garlic cloves shopping list
- 2 bay leaves shopping list
- 1 cup vegetable oil shopping list
- 1 tin chopped tomatoes shopping list
- For the Béchamel Sauce - shopping list
- 1 litre milk shopping list
- ¾ teacup flour shopping list
- 250g butter shopping list
- 200g grated parmesan cheese (2/3 for the béchamel sauce and the rest to sprinkle on top of the eggplants) shopping list
How to make it
- Preparation of the Eggplants -
- Cut the eggplants in half lengthwise and leave them in salted water for 1 hour.
- Remove them from the water, squeeze them and then place them upside down in an oven dish with the vegetable oil.
- Bake them in a pre-heated moderate oven for ½ hour.
- Remove them and place them without the oil in a clean oven dish facing upwards.
- Preparation of the Sauce -
- Fry the sliced onions lightly in a large pan.
- Add the garlic and stir for 1 minute.
- Add the mushrooms and continue stirring.
- Add the tomatoes and the bay leaves.
- Finally, add the chopped parsley.
- Keep on the heat until all the liquid has been absorbed and you have a thick sauce.
- Preparation of the Béchamel Sauce -
- In a heavy-bottomed saucepan gently heat the butter until it melts.
- Add the flour and stir constantly.
- Add half of the milk and continue stirring with a whisk.
- When the mixture starts to thicken, add the rest of the milk, stirring all the time.
- Once it starts to thicken, lower the temperature to the minimum, add the grated cheese and turn off the heat.
- Place 3 tablespoonfuls of the sauce on each of the eggplants and then add 2-3 tablespoonfuls of the béchamel sauce.
- Sprinkle the eggplants with the rest of the cheese.
- Bake them in a pre-heated moderate oven for ½ hour or until the béchamel has turned a golden colour.
The Rating
Reviewed by 8 people-
great~
midgelet
in Whereabouts loved it
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This looks and sounds absolutely wonderful! Thanks for sharing!
juels
in Clayton loved it
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This looks and sounds absolutely wonderful! Thanks for sharing!
juels
in Clayton loved it
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