Papoutsakia (Greek Style Stuffed Melanzani)

For the papoutsakia, wash and dry the eggplants and remove the stalks and flowers.

Cut the vegetables in half lengthwise and cut the cut surfaces lengthwise about 1 cm. Sprinkle with salt and let stand for about 15 minutes.

Then squeeze carefully and dab off the remaining water with kitchen paper.

Scrape out the flesh with a spoon except for an edge of about 1 cm. Finely chop the flesh and place in a bowl.

Heat plenty of olive oil in a pan and fry the scooped out eggplant halves, turning several times, until golden brown.

Coat an ovenproof dish with olive oil and place the eggplant halves inside. Finely chop the shallot and garlic and sauté in a little olive oil. Add the minced meat and fry vigorously.

Briefly fry the tomato paste, roughly chop the tomatoes and add them without the juice. Add the eggplant flesh as well and simmer gently for about 8 minutes until the liquid has evaporated.

Wash the parsley, shake dry and chop finely. Add to the meat mixture along with the cheese and breadcrumbs and stir well.

Season with salt, pepper, cinnamon and sugar. Fill the hollowed eggplant halves with the meat mixture.

For the bechamel sauce, heat the butter in a saucepan and stir in the flour. Gradually stir in the milk.

Simmer the sauce for a few minutes, stirring constantly, until it thickens, remove from heat.

Crack the egg in a cup and

Preparation Tip:

Serve with a Greek salad to go with the papoutsakia.

Related Recipes:

Pork Loin Maremma StyleFor a Maremma-style pork loin, rinse the loin with cold water and pat dry. Roll the bacon strips in pepper and... Turkey Fillets Stuffed with BananaPeel and finely dice the onion. Finely dice apricots. Sauté both in hot oil, remove. Rinse coriander or... Stuffed Butter Cabbage with Saffron-Lime Sauce And…Cut the butter cabbage in half, remove the heart and blanch the halves in salted water, then rinse in iced... Beef with Mushrooms and OnionsA delicious mushroom dish for any occasion! 1. cover the mushrooms with 1/2 liter of lukewarm water and swell... Vegetable Onions with Veal Sausage MeatRemove the peel from the onions and make in a large saucepan about 20 minutes. For the filling, clean, rinse... Rack of Lamb with Green Periyar PepperPlace the dried bulgur in a sieve and pour lukewarm water over it so that it swells and absorbs liquid. Repeat... Melanzani and Zucchini CasseroleWell washed zucchini and melanzani cut into slices. Salt the slices of melanzani, put them in a colander and... Arctic Char Ceviche with Peppers and CucumberFor Ceviche of Arctic char with peppers and cucumber, first preheat oven to 220 °C top heat or grill... Bread Dumplings with Chanterelle SauceFor the bread dumplings with chanterelle sauce, first pour the warm milk over the bread cubes and press a lid... Hummus with Sardines1. carefully rinse the sardines. Drain well on kitchen roll and refrigerate. 2. Peel the lemon very thinly and...