Papoutsakia Little Shoes Stuffed Miniature Eggplant Recipes

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.

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 breadcrumbs.
• Wash and dry eggplant.
• Heat oil in a large frying pan.
• Cook slowly, over medium heat about 6 eggplant at a time (covered) until soft and light brown, turning occasionally and carefully.
• Remove carefully from pan with spatula and place in baking pan.
• Make a slit along length each eggplant with a sharp knife blade; spread apart enough to make a 'pocket' and stuff with meat mixture.
• Prepare one cup of bechamel sauce.
• Melt butter in a small saucepan and whisk in flour.
• cook for a minute and slowly add milk, whisking all the while.
• Allow to cool 15 minutes and add 1 egg and remaining cheese.
• 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 (350F) for about 40 minutes until piping hot.
• Very good at room temperature too.