EGGPLANTS "PAPOUTSAKIA" Recipe
it is a traditional greek recipe. In Greek "Papoutsakia" means small shoes and you'll find out why by reading the recipe.
Ingredients
- For the eggplants
- 10 eggplants
- 1/2 Kg minced meat from beef
- 1 onion
- 1 garlic clove
- Salt / pepper
- 4 tomatos chopped
- Olive oil
- For the bechamel sauce
- 6 table spoons butter
- 7-8 table spoons flour
- 1 liter milk
- 3 table spoons grated cheese
- 1-2 egg yolks
- Salt / white pepper
Directions
- We saute the onion in olive oil.
- When it becomes soft we add the minced meat, tomatos and a cup of water. We cook till all water is absorbed.
- We wash the eggplants and we cut them in halves.
- We remove their flesh leaving around 1cm of the external cover. We put them in a pan with olive oil and we saute them lightly.
- We fill the eggplants with the minced meat mixture.
- We prepare a bechamel sauce and we put it on top of the eggplants.
- We put them in a pan and bake them in medium oven for 1 hour.
- Bechamel sauce
- In a pan we heat the milk. Attention: we do not want it boiled.
- In a bigger pan we heat the butter to melt. Then we add the flour slowly stirring with a wooden spoon till it is well dissolved.
- We remove the pan from the heat and we add the milk slowly stirring continuously.
- We put again the pan on the cooker hob and we stir till the sauce is thick and smooth as cream.
- We add the cheese.
- We remove from the heat and we add salt, pepper and when the sauce is cooler we add the egg yolks well stirred.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 872g | |
| Recipe makes 6 servings | |
| Calories 420 | |
| Calories from Fat 175 | 42% |
| Total Fat 19.84g | 25% |
| Saturated Fat 11.6g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 191mg | 8% |
| Potassium 1801mg | 51% |
| Total Carbs 53.68g | 14% |
| Dietary Fiber 22.0g | 73% |
| Sugars 25.32g | 17% |
| Protein 14.48g | 23% |
Languages
Comments
June 18, 2012Katerina1 reply
I tried this ,some small variations , really enjoyed it
thanks
regards
peter
