Papoutsakia is the nomero uno that comes to most people’s mind when it comes to a perfect meal. Today, we are going to tell you procedures on serving a appetizing Papoutsakia.
We hope you got benefit from reading it, now let’s go back to papoutsakia recipe. You can cook papoutsakia using 23 ingredients and 7 steps. Here is how you cook it.
First of all, below are the ingridients that you should prepare to serve Papoutsakia:
- Take 4 of aubergines.
- You need of Cheese, grated.
- You need of Mince.
- Take 500 g of mince.
- You need 1 of onion.
- You need 2 cloves of garlic.
- Get 1 can of chopped tomatoes.
- Prepare 1 tbsp of tomato purée.
- Prepare 1 of carrot, grated.
- Prepare 1 of bay leaf.
- Use 1/2 stick of cinnamon.
- Provide 60 ml of brandy.
- Get of White sauce.
- Prepare 600 ml of milk.
- Prepare 40 g of flour.
- Prepare 40 g of butter.
- Take 1 of egg.
- Take of Salt.
- You need of Tomato sauce.
- You need of Water.
- Get 250 g of passata.
- Use of Olive oil.
- Prepare of Salt and pepper.
After preparing the ingridients, now we are ready to make our delightful Papoutsakia:
- 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.
- For the mince, brown the mince in a pan then add the onions and garlic. Cook for 5min.
- 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.
- 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..
- 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..
- 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..
- Cook at 200oC for 40min.
Eggplant Papucaki (Turkish: Patlıcan papucaki) is a typical Aegean dish found on both Turkish and Greek sides of the Aegean Sea. "Papuc" or "papuç" is a Persian word "paposh" (پاپٯش) that is used in Turkish and means shoe or slipper. Impress with this Greek stuffed eggplant (papoutsakia). Papoutsakia, which means 'little shoes', are cute eggplant halves stuffed with a delicious meat sauce and topped with bechamel sauce. Add two cloves of garlic, medium onion and parsley to olive oil in a medium sauce pan. Australian Gourmet Traveller recipe for papoutsakia.
Recipe : Papoutsakia
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