Papoutsakia ('little Shoes' - Stuffed Eggplant (Aubergine) ) Recipe

Name: Papoutsakia ('little Shoes' - Stuffed Eggplant (Aubergine) )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, finely chopped; 2 garlic cloves, minced; 1 lb ground beef; 2 tomatoes, peeled and chopped; ¼ cup butter; 2 teaspoons salt; ½ teaspoon pepper; chopped parsley; 1 egg, slightly beaten; ½ cup grated kefalotiri (Parmesan will do nicely too); 2 tablespoons breadcrumbs; 12 Japanese eggplants, approximately (long and thin); 1 ½ cups olive oil; 1 cup milk; 1 tablespoon butter; 1 tablespoon flour; 1 beaten egg; 1 little more grated kefalotiri or 1 parmesan cheese; 1 ½ cups tomato sauce (I make up batches when tomatoes are ripe and freeze in 1 cup servings. Just tomatoes, oregano, basil)

Servings: persons

1 large onion, finely chopped
2 garlic cloves, minced
1 lb ground beef
2 tomatoes, peeled and chopped
¼ cup butter
2 teaspoons salt
½ teaspoon pepper
chopped parsley
1 egg, slightly beaten
½ cup grated kefalotiri (Parmesan will do nicely too)
2 tablespoons breadcrumbs
12 Japanese eggplants, approximately (long and thin)
1 ½ cups olive oil
1 cup milk
1 tablespoon butter
1 tablespoon flour
1 beaten egg
1 little more grated kefalotiri or 1 parmesan cheese
1 ½ cups tomato sauce (I make up batches when tomatoes are ripe and freeze in 1 cup servings. Just tomatoes, oregano, basil)

1
Brown onions and meat lightly in butter, stirring constantly.
2
Add tomatoes, salt and pepper.
3
Cook covered for about 15 minutes.
4
Remove from heat.
5
Add parsley, egg, 1/4 cup cheese and breadcrumbs.
6
Wash and dry eggplant.
7
Heat oil in a large frying pan.
8
Cook slowly, over medium heat about 6 eggplant at a time (covered) until soft and light brown, turning occasionally and carefully.
9
Remove carefully from pan with spatula and place in baking pan.
10
Make a slit along length each eggplant with a sharp knife blade; spread apart enough to make a 'pocket' and stuff with meat mixture.
11
Prepare one cup of bechamel sauce.
12
Melt butter in a small saucepan and whisk in flour.
13
cook for a minute and slowly add milk, whisking all the while.
14
Allow to cool 15 minutes and add 1 egg and remaining cheese.
15
Pour about a tablespoon on top of each eggplant.
16
Sprinkle with additional grated cheese and dot with butter.
17
If desired, add tomato sauce to the pan.
18
Bake in a moderate oven (350F) for about 40 minutes until piping hot.
19
Very good at room temperature too.

1655

kcal

Calories

142

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 19 ingredients. The key ingredients include: 1 large onion, finely chopped, 2 garlic cloves, minced, 1 lb ground beef, 2 tomatoes, peeled and chopped, and more.

Yes, Papoutsakia ('little Shoes' - Stuffed Eggplant (Aubergine) ) 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.

Papoutsakia ('little Shoes' - Stuffed Eggplant (Aubergine) )

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