Papoutsakia
Papoutsakia

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, papoutsakia. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Papoutsakia is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Papoutsakia is something that I have loved my entire life. They’re fine and they look wonderful.

Stora kunder med avancerade skäddarsydda lösningar. Integrera din Magento mot affärssystem, inga problem. The taste and the ingredients used for this 'Papoutsakia' recipe are very similar to the popular Greek dish moussaka. 'Melitzanes papoutsakia' recipe - Variations Melitzanes Papoutsakia (Μελιτζάνες παπουτσάκια) are stuffed eggplants with mince, topped with a rich sauce. In Greek, 'melitzanes' means eggplants and 'papoutsakia' means 'little shoes'.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have papoutsakia using 23 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Papoutsakia:
  1. Make ready 4 aubergines
  2. Prepare Cheese, grated
  3. Prepare Mince
  4. Take 500 g mince
  5. Make ready 1 onion
  6. Make ready 2 cloves garlic
  7. Prepare 1 can chopped tomatoes
  8. Take 1 tbsp tomato purée
  9. Get 1 carrot, grated
  10. Take 1 bay leaf
  11. Take 1/2 stick cinnamon
  12. Get 60 ml brandy
  13. Make ready White sauce
  14. Make ready 600 ml milk
  15. Take 40 g flour
  16. Get 40 g butter
  17. Take 1 egg
  18. Take Salt
  19. Get Tomato sauce
  20. Take Water
  21. Prepare 250 g passata
  22. Make ready Olive oil
  23. Make ready Salt and pepper

I have a childhood memory of my Greek aunt pulling steaming trays full of Papoutsakia (little shoes) out of the oven first thing in the. Papoutsakia or Greek stuffed eggplants is a classic, easy and very satisfying dish. This is the vegetarian version with tender eggplants topped with a hearty tomato sauce and luxurious creamy béchamel. In Greece, we call this delicious stuffed eggplants " papoutsakia ", which means "little shoes".

Steps to make Papoutsakia:
  1. Cut in the aubergines in half, leaving the top stark attached. Score flesh in a diamond pattern, put oil and salt on top then cook at 200oC for 30min
  2. For the mince, brown the mince in a pan then add the onions and garlic. Cook for 5min
  3. Add tomato purée, brandy, cinnamon stick, sugar, bay leaf, carrots and chopped tomatos. Season with salt and pepper. Put the lid on the pan and simmer on low heat for 30min. Remove cinnamon after 5min
  4. For the white sauce, put the butter, flour and milk in a sauce pan, heat and stir continuously until thicken. Take of the heat, add the egg and stir in.
  5. To assemble, in an oven proof dish, lightly mash the aubergine flesh with a spoon and make a crater for the mince. Add the mince then white sauce and finally the grated cheese on top.
  6. For the tomato sauce, mix the passata, oil and water. Pour into the dish so it surrounds the aubergines but doesn’t go on the top of them.
  7. Cook at 200oC for 40min

This is the vegetarian version with tender eggplants topped with a hearty tomato sauce and luxurious creamy béchamel. In Greece, we call this delicious stuffed eggplants " papoutsakia ", which means "little shoes". Wash and dry the eggplants, trim off stems, and cut in half, lengthwise. Take care not to break through the skin of the eggplant. (Note: If you haven't done this before, take your time. The summer is almost over and only two eggplant recipes on the blog?

So that’s going to wrap it up for this special food papoutsakia recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!