Melitzanes Papoutsakia Recipes

Steps:

• 1. On the 'top' of each aubergine, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end. I usually scoop out the inside to make a hollow shoe, some just make incisions with a knife.Place in baking dish and bake in moderate oven (about 350F) until soft and light brown (about 30-45 minutes). Fry the chopped onion in butter or bitam, add minced meat, brown well. Add chopped tomato, bring to boil and then simmer uncovered for about 10 minutes.
• 2. Remove from the heat, add parsley, bread crumbs, beaten egg and half of the grated cheese.
• 3. Fill the prepared eggplant halves with the mixture and top with a heaped tablespoon of bechamel. Sprinkle remaining cheese on top. Bake in a hot oven for about 45 minutes or until bechamel is nicely browned.
• 4. BECHAMEL: melt the butter, add the flour,salt, pepper and nutmeg stirring continuously until well blended. Remove from heat, gradually add warm milk stirring continuously, put back on medium heat until sauce thickens. Remove from heat, add beaten egg again keep stirring!!!

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.

Steps:

• Brown onions and meat lightly in butter, stirring constantly.
• Add tomatoes, salt and pepper.
• Cook covered for about 15 minutes.
• Remove from heat.
• Add parsley, egg, 1/4 cup cheese and bread crumbs.
• On the'top' of each Eggplant, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
• Place in baking dish and bake in moderate oven (about 350ºF) until soft and light brown (about 30-45 minutes).
• Insert knife blade into incision and stuff with meat mixture.
• Prepare bechamel sauce.
• Melt buter 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.
• Add the egg and remaining cheese to the sauce.
• Pour about a tablespoon on top of each Eggplant.
• Sprinkle with additional grated cheese and dot with butter.
• If desired, add tomato sauce to the pan.
• Bake in a moderate oven for about 35 minutes.