Papoutsakia Little Shoes Stuffed Eggplant Aubergine Recipes

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PAPOUTSAKIA - LITTLE SHOES (STUFFED MINIATURE EGGPLANT)



Papoutsakia - Little Shoes (Stuffed Miniature Eggplant) image

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

2 medium onions, finely chopped
1 garlic clove, minced
1 lb ground beef
3/4 teaspoon cinnamon
1/4 cup butter
2 medium tomatoes, chopped
2 teaspoons salt
1/2 teaspoon pepper
chopped parsley
1 egg, beaten
3/4 cup grated kefalotiri or 3/4 cup parmesan cheese
2 tablespoons dry breadcrumbs
2 1/4 lbs small eggplants (about 12)
1 1/2 cups tomato sauce
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash nutmeg
1 cup milk
1 egg, slightly beaten

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.

MELITZANES PAPOUTSAKIA (GREEK STUFFED EGGPLANT)



Melitzanes Papoutsakia (Greek Stuffed Eggplant) image

Melitzanes Papoutsakia or Stuffed Eggplant "Little Shoes". The aubergines (eggplants) are stuffed with a beef and tomato mixture and topped with bechamel sauce, a slice of tomato and some cheese.

Provided by Marsha Gardner

Categories     Beef

Time 1h30m

Number Of Ingredients 18

2 eggplants
1 medium onion, chopped
2 clove garlic, chopped
1/2 lb lean ground beef
2 tomatoes, chopped
1/4 c white wine
1/2 c parsley, chopped
1/2 tsp cinnamon, optional
kosher salt and freshly ground black pepper
1 tomato, sliced
1 c bechamel sauce
1 c kefalotyri cheese or pecorino-romano
BECHAMEL SAUCE
2 Tbsp butter, unsalted
2 Tbsp all purpose flour
1 1/4 c milk
kosher salt and freshly ground black pepper to taste
dash(es) freshly grated nutmeg

Steps:

  • 1. Cut the eggplants in half lengthwise and scoop out the middle leaving the shell about 1/8 inch thick. Heat the oil in a pan. Add the onions and saute until translucent. Add the garlic and saute until fragrant. Chop and add the eggplant that was removed from the shells. Add the ground beef and cook until it is browned. Add the tomatoes, wine, cinnamon, parsley, salt and pepper, cover and simmer for 20 minutes. Spread some of the cheese over the bottom of the eggplant shell. Fill the shell with the stuffing. Cover with the bechamel sauce. Place a slice of tomato on top. Cover with the remaining cheese. Bake in a preheated 350-degree oven until the bechamel sauce and the cheese are browned, about 60-90 minutes.
  • 2. BECHAMEL SAUCE: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add nutmeg and salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

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