Papoutsakias (Stuffed Aubergine)
Papoutsakias, meaning 'little shoes' in Greek, are halved aubergines stuffed with a rich filling of minced beef or lamb, chopped aubergine flesh, tomato sauce and garlic. The shells are first roasted before being packed with the savoury mixture, topped with cheese and baked again. This traditional dish delivers a comforting and flavourful meal, perfect for a family supper. The recipe yields four generous servings and takes just over an hour to prepare and cook.
Ingredients
- 3 medium eggplants
- 1 lb ground beef or 1 lb ground lamb
- 1 (16 ounce) can tomato sauce
- 1/3 cup olive oil
- 4 garlic cloves
- 2 tablespoons grated parmesan cheese
- basil
- salt and pepper
Method
- Slice the eggplants lengthwise into halves.
- Use a large spoon to hollow out the flesh from the halves, ensuring you leave a 1/2 inch thick shell (you will have four shells to stuff, with the third eggplant providing extra flesh).
- Brush the four shells with olive oil and roast them, flesh side facing down, either on a grill or in a 400 degree F oven for about 10 minutes until they begin to colour.
- As the shells cook, brown the minced meat in a LARGE skillet for approximately 10 minutes.
- Take the meat out of the skillet and set it to one side.
- While that happens, coarsely chop the scooped-out eggplant flesh and finely mince the garlic cloves.
- Pour olive oil into the same skillet and cook the chopped eggplant and garlic until the eggplant is very soft, which should take around 30 minutes.
- Combine all the ingredients, except for the roasted shells, in the skillet and cook for about 10 minutes until everything is well incorporated.
- Spoon the prepared filling into the waiting eggplant shells.
- Scatter the grated parmesan cheese over the top of each one.
- Return them to roast for about 5 minutes until the cheese is melted and the tops are browned and bubbly.
Nutrition (per serving)
Sodium721000 mg
Recipe details
CategoryGreek
AuthorChopin Liszt
