STUFFED EGGPLANT(AUBERGINE) (MELITZANES PAPOUTSAKIA)
Mediterranean style stuffed Eggplant dish. Traditionally made with ground lamb but any ground meat can be substituted.
Provided by Steve P.
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Brown onions and meat lightly in butter, stirring constantly.
- Add tomatoes, salt and pepper.
- Cook covered for about 15 minutes.
- Remove from heat.
- Add parsley, egg, 1/4 cup cheese and bread crumbs.
- On the'top' of each Eggplant, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
- Place in baking dish and bake in moderate oven (about 350ºF) until soft and light brown (about 30-45 minutes).
- Insert knife blade into incision and stuff with meat mixture.
- Prepare bechamel sauce.
- Melt buter over low heat; add flour, salt,pepper and nutmeg; stir until well blended.
- Remove from heat.
- Gradually stir in milk and return to heat.
- Cook, stirring constantly, until thick and smooth.
- Add the egg and remaining cheese to the sauce.
- Pour about a tablespoon on top of each Eggplant.
- Sprinkle with additional grated cheese and dot with butter.
- If desired, add tomato sauce to the pan.
- Bake in a moderate oven for about 35 minutes.
Nutrition Facts : Calories 452.8, Fat 29.1, SaturatedFat 14.8, Cholesterol 164.1, Sodium 1578.6, Carbohydrate 27.1, Fiber 8, Sugar 9.5, Protein 23.4
PAPOUTSAKIA - LITTLE SHOES (STUFFED MINIATURE EGGPLANT)
This is a classic Greek dish, utilizing the little eggplant one can now find on the market. If you cannot find miniature eggplant, just use the longish ones available (not flask - unless VERY small).
Provided by evelynathens
Categories One Dish Meal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Brown onions,garlic, meat and cinnamon lightly in butter, stirring constantly.
- Add tomatoes, salt and pepper.
- Cook covered for about 15 minutes, allowing meat mixture to become quite dry.
- Remove from heat.
- Add parsley, egg, 1/2 cup cheese and bread crumbs.
- Preheat oven to 350°F.
- Along what you choose to become the'top' of each eggplant, peel a 1 1/2 inch strip from one end to the other and make an incision along the strip to within an inch of each end, making a little pocket.
- Place in baking dish and bake in moderate oven until soft and light brown, about 30-45 minutes.
- Insert knife blade into incision, make an opening and stuff with teaspoonfuls of meat mixture, making sure each little eggplant gets an equal amount of stuffing.
- Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended.
- Remove from heat.
- Gradually stir in milk and return to heat.
- Cook, stirring constantly, until thick and smooth.
- Remove from heat.
- Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling.
- Pour about one tablespoon on top of each eggplant pocket.
- Sprinkle with additional grated cheese and dot with butter.
- Add tomato sauce to the pan.
- Bake for about 35 minutes longer.
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GREEK STYLE VEGETARIAN STUFFED EGGPLANT: …
GREEK STYLE VEGETARIAN STUFFED EGGPLANT: MELITZANES PAPOUTSAKIA. Yield: 4. Print Ingredients. 2 eggplants 2 …
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4/5 (4)Estimated Reading Time 3 minsServings 4
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- Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce.
EASY GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA) - …
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4.9/5 (518)Total Time 1 hr 40 minsCategory MainCalories 559 per serving
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4.9/5 (518)Total Time 1 hr 40 minsCategory MainCalories 559 per serving
- To prepare these extra juicy shoe-shaped ‘melitzanes papoutsakia’ recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.
- In the meantime, prepare the meat sauce for the ‘papoutsakia’. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. At the end, add 1-2 handfuls grated cheese and chopped parsley and stir.
- Prepare the béchamel sauce for the Greek stuffed eggplant. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
GREEK STUFFED EGGPLANT - PAPOUTSAKIA - 30 DAYS OF GREEK …
Trim ends from eggplant (optional) and halve lengthwise. Place eggplant in a colander and sprinkle lightly with salt (optional). Set aside for 30 …
From 30daysofgreekfood.com
5/5 (2)Category Main CourseCuisine Greek
From 30daysofgreekfood.com
5/5 (2)Category Main CourseCuisine Greek
GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA)
Preheat oven to 350 F/180 C. Preheat a second frying pan over low heat. Increase heat when ready to sauté the eggplant. Lightly sauté the …
From thespruceeats.com
4.7/5 (17)Total Time 2 hrs 15 minsCategory Entree, DinnerCalories 314 per serving
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4.7/5 (17)Total Time 2 hrs 15 minsCategory Entree, DinnerCalories 314 per serving
PAPOUTSAKIA (STUFFED EGGPLANT) RECIPE — GREEK CITY TIMES
Melitzanes Papoutsakia- Method. Cut the eggplants in half lengthwise. Scoop out the flesh. Reserve the flesh for filling. Sprinkle eggplant shells with salt and set aside for approximately 1 hour. In a saucepan, heat the oil and fry the onion, garlic and mince, until the mince is well browned. Reduce heat, add wine and cook for 2 minutes.
From greekcitytimes.com
Estimated Reading Time 2 mins
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MELITZANES PAPOUTSAKIA (STUFFED EGGPLANTS) - KOPIASTE..TO ...
Melitzanes Papoutsakia (pronounced pah-pou- TSA -kya) are stuffed eggplants with meat sauce, topped with a rich bechamel sauce and then baked. The ingredients are almost the same with “moussakas” but they are made into individual servings. The words “melitzanes papoutsakia” in Greek means little eggplant shoes and probably they are ...
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Written by GreekBoston.com in Authentic Greek Food Recipes, Greek Style Minced Meat Recipes. Greek Style Stuffed Eggplant with Ground Beef (Melitzanes Papoutsakia) Recipe Ingredients: 2 finely chopped onions; 1 lb. ground beef; 2 peeled and chopped tomatoes; 1/4 cup butter; 2 teaspoons salt; 1/2 teaspoon pepper ; Chopped parsley; 2 slightly beaten eggs; 1/2 …
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Add the eggplant halves, working in batches if necessary, and cook, cut side down, until tender and golden brown, 4 to 6 minutes. Carefully turn the eggplant halves over and continue cooking on the other side until the eggplants are very tender. Using a slotted spoon or spatula, transfer the eggplants to paper towels to drain. Remove as much of the oil as possible, then place the …
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MELITZANES PAPOUTSAKIA GREEK STUFFED EGGPLANT | GREEK ...
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Extra juicy and absolutely delicious! This aubergine based traditional Greek recipe will certainly amaze you! ‘Melitzanes papoutsakia’ (Greek stuffed eggplant) is a Greek dish which receives its name from the resemblance of its shape with little shoes. The taste and the ingredients used for this ‘Papoutsakia’ recipe are very similar to the popular Greek dish …
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Papoutsakia is stuffed eggplants baked until soft, filled with a tomato-based meat sauce, topped with béchamel sauce and cheese, and baked till they get a beautiful golden color! ‘Melitzanes papoutsakia’ (Greek stuffed eggplant) is a traditional aubergine Greek dish which receives its name from the resemblance of its shape with little shoes.
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In Greek: Melitzanes (pronounced meh-leed-ZAH-nes pah-poot-SAHK-yah) Melitzanes Papoutsakia. 6-8 small to medium eggplants, halved 1lb of extra lean ground beef 4 tbsp of olive oil 2 large onions, diced 3 bay leaves 6 cloves of minced garlic 1 can of plum tomatoes, pureed (or Pomodoro) 1/2 cup white wine salt, pepper 3 tsp dried oregano 3 Tbsp of …
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From kalofagas.ca
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Melitzanes Papoutsakia or Stuffed Eggplant "Little Shoes". The aubergines (eggplants) are stuffed with a beef and tomato mixture and topped with bechamel sauce, a slice of tomato and some cheese. Cook time: 1 Hr 30 Min Serves: 4. Ingredients 2 eggplants 1 medium onion, chopped 2 clove garlic, chopped 1/2 lb lean ground beef 2 tomatoes, chopped 1/4 c white …
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