Wheat (breadmaking wheat, pasta wheat, Kamut, spelt)
Grape
Tomato
Garlic
Egg, hen
Milk, cow
Sulphites
Intolerances
Contains lactose
Contains gluten
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Papoutsakia aubergines
Category: Main course
75m 10 servings 501kcal / 2079kJ
Description
Papoutsakia or little shoes is traditional Greek recipe made with aubergines and ground beef. Not an easy recipe but definitely worthy of your time.
Ingredients
5.00 item Aubergine, raw, large, item
500.00 gr Beef, mince, stewed
1.00 item Onions, raw, large, item
2.00 item Garlic, raw, cloves, item
100.00 ml Red wine
500.00 gr Tomatoes, canned, whole contents
1.00 teaspoon (tsp) Cinnamon, ground
1.00 teaspoon (tsp) Oregano, dried, ground
150.00 ml Olive oil
1.00 teaspoon (tsp) Salt
1.00 teaspoon (tsp) Pepper, black
3.00 tablespoon (tbsp) Parsley, fresh
100.00 gr Wheat flour, white, plain
100.00 gr Butter
900.00 ml Whole milk, average
2.00 item Eggs, chicken, yolk, raw, large, item
1.00 pinch Nutmeg, ground
Preparation
Make sure you wash the aubergines thoroughly and remove the stalk... it's a good idea to preheat the oven to 200oC on fan heating.
Preparing the aubergines
Cut the aubergines, lengthways in half, and score their flesh crosswise, without cutting the skin.
Smear the aubergines with some olive oil and season with salt and pepper.
Place baking paper on the tray put the aubergines with the skin side up on the baking tray, and cook for 40 minutes.
Preparing the ground beef
Fine-chop the onion and garlic cloves. In a large pan over medium heat, add a little olive oil and the chopped onion and saute until soft, add the garlic and saute as well.
Increase the heat add the minced meat and stir to mix it. Cook the mince until it's golden brown and it is not that moist.
Deglaze with the red wine and wait 1-2 minutes to evaporate.
Chop the canned tomatoes and pour it in the mix with the cinnamon, a pinch of sugar, and the oregano. Let the mix boil, lower the heat, and leave for about 30 minutes, until most of the juices have evaporated.
Preparing the bechamel white sauce
Melt the butter, in a pan, and set to low-medium heat.
Add the flour, stirring continuously so it doesn't stick. Add the hot milk and keep on stirring; If a thicker sauce is preferred, then keep on boiling over low heat, and don't forget to stir.
Remove the pan from the heat, mix the egg yolks, and sprinkle with salt, pepper, and a pinch of nutmeg. Keep on stirring to avoid making an omelette.
Bringing it all together... keep the air oven heated at 180oC.
Place the aubergines in a tray, with the skin down.
With a spoon press the softened flesh; remove a bit of the flesh to make a small pocket.
Cover each aubergine with the minced meat mix; try to put an equal meat portion to each aubergine.
Cover the aubergines and meat mix with the bechamel sauce.
Cook for at least 20 minutes or until the bechamel sauce becomes golden
