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Eggplant Papoutsaki

Eggplant Papoutsaki

Eggplant Papoutsaki, a perfect dish from Greek cuisine, is evidence of culinary skill and will tantalize the palate with its strong tastes and aromatic ingredients. Through the harmonic mix of the strong essence of eggplants, matched by an array of herbs, seasonings, and cheeses, this magnificent dish creates a wonderful sensory experience. 

Originating from the thriving Mediterranean region, eggplant papoutsaki is the beloved national meal of Greece. Derived from the Greek word “papoutsis,” which means “little shoe,” the dish looks like a small shoe when presented. This dish becomes an amazing gastronomic experience because of its unusual presentation, which enhances its visual appeal even more.

Making eggplant papoutsaki calls for a number of basic ingredients that help to define their unique taste sensation. The main ingredient in the dish is the perfectly roasted eggplant, which adds a delicate, tender texture and a complex, smoky taste. Usually made from minced beef or lamb, tomatoes, onions, and aromatic herbs like oregano and mint, the stuffing increases the moisture level of the eggplant. The tastes combine throughout cooking to create a unique and harmonic synthesis.

Made from grated cheese, milk, and a roux base combining flour and butter, the velvety bechamel sauce adorns eggplant papoutsaki. Apart from improving the taste character of the dish, this rich and creamy topping creates attractive visual appeal since it turns into a golden crust during baking.

Eggplant papoutsaki is remarkably adaptable, which defines its great quality. Vegetarians can have a delicious meatless meal by replacing meat with legumes, mushrooms, or other plant-based substitutes. This lets people enjoy the food while following their dietary restrictions, making it a choice that fits everyone.

Usually accompanied with crusty bread and a vivid Greek salad, eggplant papoutsaki is a filling and sensible meal. It is evidence of Greece’s rich gastronomic legacy and shows her respect for strong tastes and unusual combinations.

Eggplant Papoutsaki
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Eggplant Papoutsaki

Recipe by Travel S HelperCourse: Main, AppetizersCuisine: Greek, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

30

minutes
Calories

100

kcal

Eggplant Papoutsaki is a classic Greek dish consisting of halved eggplants that are roasted, filled with ground meat—usually beef or lamb—and garnished with béchamel sauce and cheese. It possesses a robust, substantial flavor and is frequently presented as the main dish. This dish is prevalent in Greek tavernas and domestic cuisine, embodying the culinary tradition of stuffed vegetables. Variations encompass vegetarian options utilizing lentils or plant-based fillings, while certain recipes integrating supplementary vegetables or herbs.

Ingredients

  • 4 eggplants

  • 2 heads of onion

  • 2 carrots

  • 3 cloves of garlic

  • 500g of minced veal

  • 70 g of cheese

  • 6 spoons of olive oil

  • 2 tomatoes

  • Salt

  • Parsley

  • Pepper

  • Curry

Directions

  • Peel the eggplants and cut them lengthwise.
  • Add salt and let them drain the juice.
  • Hollow them out and prepare them for filling.
  • Chop the inside of the eggplant, then fry it with meat and vegetables.
  • Arrange the eggplants in a tray and fill them with filling.
  • For the sauce, fry chopped garlic and onion and add minced meat.
  • Arrange tomato slices over the filling.
  • Bake in a heated oven for 40 minutes at 200 degrees.
  • Towards the end, grate the cheese
  • Bake for another 5 minutes.

Notes

  • Prepare the Eggplants: Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2 inch of the outer layer to form a boat. Brush the eggplant halves with olive oil, season with salt and pepper, and place them cut side down on a baking sheet. Roast for about 25-30 minutes, until tender and golden.
  • Prepare the Filling: In a pan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant. Add the ground meat and cook, breaking it up as it browns. Stir in the chopped tomatoes (or crushed tomatoes), red wine (if using), oregano, cinnamon, salt, and pepper. Let the mixture simmer for 10-15 minutes, until the liquid reduces and the mixture thickens.
  • Make the Béchamel Sauce: In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg. (Optional: whisk in a beaten egg for a richer sauce.)
  • Assemble: Once the eggplant halves are roasted, spoon the meat mixture into the hollowed-out eggplant halves. Pour the béchamel sauce over the top of each stuffed eggplant. Sprinkle grated cheese over the béchamel sauce.
  • Bake: Return the stuffed eggplants to the oven and bake for an additional 20-25 minutes, until the top is golden and bubbly.
  • Serve: Garnish with fresh parsley and serve warm.
  • Enjoy your delicious Eggplant Papoutsaki as a hearty meal, perfect for family dinners or special occasions!
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