PAPOUTSAKIA
A classic Greek dish: lamb, eggplant, tomatoes, onion and garlic topped with a yoghurt and feta sauce and baked in the eggplant skins. Delicious served with a Greek salad, crusty rolls and a bottle of your favourite red wine. Adapted from a recipe on the "Australian Women's Weekly" website.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Trim the stems from the eggplant. Cut the eggplants in half lengthwise and, taking care not to break the skins, gently scoop out the flesh.
- Chop the flesh and set aside.
- Parboil the skins for 3 minutes, arrange in a lightly oiled baking dish and set aside.
- Heat 1/4 tablespoon of olive oil in a large non-stick pan, add the minced lamb and stir constantly, until all the meat is browned.
- Remove the meat, draining off any juices, and set aside.
- Add 3/4 tablespoon of olive oil to the same pan, add onions and garlic, and sauté until soft but not brown.
- Add the reserved eggplant flesh, tomatoes, salt and pepper to taste and stirring occasionally cook for 4-5 minutes, until contents of the pan have softened.
- Add the tomato paste and cook for 1 minute.
- Add the wine and cook for 1 minute.
- Add the remaining ingredients. Check seasoning, and simmer for 45 minutes.
- Combine the yoghurt, eggs, cheese and nutmeg. Season to taste.
- Preheat oven to 180°C.
- Gently scoop the meat sauce into the eggplant skins which you placed earlier in a baking dish. (The liquid should have reduced sufficiently while the meat sauce was simmering but, if your sauce looks watery, drain off some of the liquid first. You could spoon it into the baking dish around the eggplant skins, or simply discard it.).
- Top the meat sauce-filled eggplant skins with your white sauce and sprinkle with grated Parmesan.
- Bake for 20 minutes or until golden.
- Serve with a Greek salad, crusty rolls and the rest of the bottle of red wine.
PAPOUTSAKIA - LITTLE SHOES (STUFFED MINIATURE EGGPLANT)
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
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.
More about "papoutsakia recipes"
GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA)
2013-05-15 Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) …
From mygreekdish.com
4.9/5 (523)Total Time 1 hr 40 minsCategory MainCalories 559 per serving
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4.9/5 (523)Total Time 1 hr 40 minsCategory MainCalories 559 per serving
- To prepare these extra juicy shoe-shaped ‘melitzanes papoutsakia’ recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.
- In the meantime, prepare the meat sauce for the ‘papoutsakia’. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. At the end, add 1-2 handfuls grated cheese and chopped parsley and stir.
- Prepare the béchamel sauce for the Greek stuffed eggplant. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #vegetables #greek #european #dinner-party #dietary #one-dish-meal #low-sodium #low-calorie #low-carb #low-in-something #meat #4-hours-or-less
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