Simple Way to Preparing Tasty Papoutsakia

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We hope you got insight from reading it, now let’s go back to papoutsakia recipe. To cook papoutsakia you need 23 ingredients and 7 steps. Here is how you achieve that.

Here are the ingridients that are required to prepare a yummy Papoutsakia:

  1. Take 4 of aubergines.
  2. Get of Cheese, grated.
  3. Take of Mince.
  4. Use 500 g of mince.
  5. Provide 1 of onion.
  6. Prepare 2 cloves of garlic.
  7. You need 1 can of chopped tomatoes.
  8. Use 1 tbsp of tomato purée.
  9. Use 1 of carrot, grated.
  10. Provide 1 of bay leaf.
  11. Prepare 1/2 stick of cinnamon.
  12. Take 60 ml of brandy.
  13. Take of White sauce.
  14. You need 600 ml of milk.
  15. Use 40 g of flour.
  16. Prepare 40 g of butter.
  17. You need 1 of egg.
  18. Use of Salt.
  19. You need of Tomato sauce.
  20. Get of Water.
  21. Prepare 250 g of passata.
  22. Provide of Olive oil.
  23. Take of Salt and pepper.

Done with the ingridients? Here are the sequences on preparing Papoutsakia:

  1. Cut in the aubergines in half, leaving the top stark attached. Score flesh in a diamond pattern, put oil and salt on top then cook at 200oC for 30min.
  2. For the mince, brown the mince in a pan then add the onions and garlic. Cook for 5min.
  3. Add tomato purée, brandy, cinnamon stick, sugar, bay leaf, carrots and chopped tomatos. Season with salt and pepper. Put the lid on the pan and simmer on low heat for 30min. Remove cinnamon after 5min.
  4. For the white sauce, put the butter, flour and milk in a sauce pan, heat and stir continuously until thicken. Take of the heat, add the egg and stir in..
  5. To assemble, in an oven proof dish, lightly mash the aubergine flesh with a spoon and make a crater for the mince. Add the mince then white sauce and finally the grated cheese on top..
  6. For the tomato sauce, mix the passata, oil and water. Pour into the dish so it surrounds the aubergines but doesn’t go on the top of them..
  7. Cook at 200oC for 40min.

Like many things in Greece this recipe is closely connected with our Turkish neighbours as you will find that eggplants are a common thing on our cuisine. Back in the days of the Ottoman empire they have created a thousand different ways to cook eggplants. Once prepared, these stuffed Greek eggplant halves topped with béchamel sauce look like "papoutsakia." This is Greek for "little shoes." Try filling the eggplant with a chunky texture. You may also try the alternative preparations included for a smoother sauce and no tomato on top. Papoutsakia – Little Shoes (Stuffed Miniature Eggplant) Recipe by evelynathens.

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