Papoutsakia ('little Shoes' - Stuffed Eggplant (Aubergine) ) |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
1 large onion, finely chopped |
2 garlic cloves, minced |
1 lb ground beef |
2 tomatoes, peeled and chopped |
1/4 cup butter |
2 teaspoons salt |
1/2 teaspoon pepper |
chopped parsley |
1 egg, slightly beaten |
1/2 cup grated kefalotiri (parmesan will do nicely too) |
2 tablespoons breadcrumbs |
12 japanese eggplants, approximately (long and thin) |
1 1/2 cups olive oil |
1 cup milk |
1 tablespoon butter |
1 tablespoon flour |
1 beaten egg |
1 little more grated kefalotiri or 1 parmesan cheese |
1 1/2 cups tomato sauce (i make up batches when tomatoes are ripe and freeze in 1 cup servings. just tomatoes, oregano, basil) |
Directions:
1. Brown onions and meat lightly in butter, stirring constantly.
2. Add tomatoes, salt and pepper.
3. Cook covered for about 15 minutes.
4. Remove from heat.
5. Add parsley, egg, 1/4 cup cheese and breadcrumbs.
6. Wash and dry eggplant.
7. Heat oil in a large frying pan.
8. Cook slowly, over medium heat about 6 eggplant at a time (covered) until soft and light brown, turning occasionally and carefully.
9. Remove carefully from pan with spatula and place in baking pan.
10. Make a slit along length each eggplant with a sharp knife blade; spread apart enough to make a 'pocket' and stuff with meat mixture.
11. Prepare one cup of bechamel sauce.
12. Melt butter in a small saucepan and whisk in flour.
13. cook for a minute and slowly add milk, whisking all the while.
14. Allow to cool 15 minutes and add 1 egg and remaining cheese.
15. Pour about a tablespoon on top of each eggplant.
16. Sprinkle with additional grated cheese and dot with butter.
17. If desired, add tomato sauce to the pan.
18. Bake in a moderate oven (350F) for about 40 minutes until piping hot.
19. Very good at room temperature too.
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