Papoutsakia (Stuffed Eggplants)
Papoutsakia (Stuffed Eggplants)
|
|||||||||||||||||||||||||||
 |
|||||
|
 |
||||
 |
 |
| ~ Ingredients: ~ 1 1/2 kilo of medium size eggplants ~ 3/4 kilo of lean ground beef and pork mixed ~ 2 ripped, peeled and diced tomatoes ~ 1/2 a cup of breadcrumbs ~ 1/2 a cup of olive oil ~ 1/2 a cup of white wine ~ 1/2 a cup of grated cheese of choice ~ 2 tbsp of tomato paste ~ 1 tsp of dry mint ~ 2-3 cloves of garlic finely chopped ~ 2 medium size onions finely chopped ~ 1/4 bunch of finely chopped parsley ~ Salt and pepper to taste |
 |
| ~ Cream Ingredients: ~ 3 cups of milk ~ 100 gm of butter ~ 1/2 a cup of grated cheese of choice ~ 4 tbsp of flour ~ 1/4 tsp of nutmeg ~ 1/4 tsp of sugar ~ 3 egg yolks ~ Salt and pepper to taste |
 |
| ~ Preparation of stuffing: ~ Using half of the olive oil start cooking your ground meat (beef and pork together). ~ Add the chopped onions, garlic the diced tomatoes and the diluted tomato paste in the wine. ~ Let it simmer for about 30 minutes and add the dry mint, parsley, a pinch of nutmeg, salt and pepper to taste and mix well. ~ Take your pot of the fire, add the grated cheese and the breadcrumbs and mix well. ~ As your ground meat is getting ready, cut in half, lengthwise the eggplants. ~ With a pointy knife make 2-3 X lengthwise on the flesh of the eggplant. (Make sure you do not cut the outer skin on the bottom or sides) ~ Pour some olive oil on the flesh, place in a pan and bake at 350 degrees until golden brown. ~ When are done, with a teaspoon take out the flesh of the eggplant, (leaving a thin layer on the skin. ~ Chop the flesh of the eggplant you just removed and place in a small bowl. ~ Add some pepper, salt, a pinch of dry mint and some fine chopped parsley and mix. ~ Cream preparation: ~ Warm up the milk with the butter until the butter is melted. ~ Add the flour and stir continuously until it becomes a thick cream. ~ Remove from the heat and add the egg yolks, grated cheese, nutmeg, salt, pepper, sugar and mix thoroughly. ~ Place stuffing in all your eggplant skins but not to the top. Leave some space for the cream. ~ Pour your cream in the remaining of your stuffing if any and mix. ~ Add the mixture of the flesh of the eggplants and mix again. ~ With a spoon add cream in your eggplants filing them up. ~ Sprinkle some grated cheese on top of the cream and bake for 25-30 minutes at 350 degrees or until golden brown. ~ Papoutsakia could be served as a main dish or as a side dish accompanying something delicious. ~ Papoutsakia are served hot. ~ Good luck and bon Appétit. |
| |