Greek Papoutsakia. Stuffed Eggplant Recipe

Name: Greek Papoutsakia. Stuffed Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggplants; 1 pound minced meat; 3 tablespoons olive oil; 1 onion chopped; 1 cup tomato juice; 1/2 cup fresh parsley chopped; salt; pepper; nutmeg; 10 ounces feta cheese crumbled; 4 cups milk; bechamel sause

Servings: persons

4 eggplants
1 pound minced meat
3 tablespoons olive oil
1 onion chopped
1 cup tomato juice
1/2 cup fresh parsley chopped
salt
pepper
nutmeg
10 ounces feta cheese crumbled
4 cups milk
bechamel sause

1
In a large sausepan heat the olive oil and saute the onion.
2
Add the minced meat and stir until the minced meat whitens and forms into lumps. Then add the tomato juice, parsley, salt and pepper. Leave the minced meat and simmer until the liquids have evaporated. Remove from heat and add the feta cheese. Prepare the Bechamel. In the meantime wash and cut the eggplants into halves.
3
Place them in a baking dish and roast in a hot oven until golden brown. Place a layer of eggplant halves in a baking dish, cover with the minced meat mixture.
4
Place the Bechamel on top and Bake in a fan-assisted oven at 180oC for 45 minutes or until golden brown on top.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 eggplants, 1 pound minced meat, 3 tablespoons olive oil, 1 onion chopped, and more.

Yes, Greek Papoutsakia. Stuffed Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Papoutsakia. Stuffed Eggplant

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