Greek Stuffed Eggplant - Melitzanes Papoutsakia

22
Ingredients

10m
Prep Time

40m
Cook Time

50m
Ready In

Recipe: #18613

April 24, 2015

Categories: Ground Beef, Eggplant, Greek, Sunday Dinner, Beef Dinner, Ground Beef Dinner, more

recipe by:
MsPia

"This is very easy to double."

Original is 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (1340.1 g)
Calories 2025
Total Fat - 153.5 g
Saturated Fat - 64.9 g
Cholesterol - 2826.6 mg
Sodium - 1108.3 mg
Total Carbohydrate - 72.1 g
Dietary Fiber - 13.1 g
Sugars - 37.2 g
Protein - 88.7 g
Calcium - 1352 mg
Iron - 10.6 mg
Vitamin C - 27.7 mg
Thiamin - 0.9 mg

Step 1

Preheat the oven at 200 degrees C.

Step 2

Cut the eggplants in halve and slice the flesh crosswise with out going through the skin. Season with salt and pepper and drizzle with olive oil.

Step 3

Place them ,with the skin facing up. in a baking pan,lined with parchment paper. Bake them for 30 minutes, until softened.

Step 4

In the meantime, prepare the meat sauce for the ‘papoutsakia’. Place a pan on medium heat, add some olive oil and the onion

Step 5

And sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the ground beef breaking it up with your spoon and sauté.

Step 6

Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the tomatoes, cinnamon , a pinch of sugar, oregano and season.

Step 7

Bring to the boil, turn the heat down and simmer with the lid on for about 15 minutes, until most of the juices have evaporated.

Step 8

At the end, add 1/2 of the grated cheese and chopped parsley and stir.

Step 9

Prepare the béchamel sauce using a large pan to melt the butter over low-medium heat.

Step 10

Add the flour whisking continuously to make a paste. Add milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy.

Step 11

Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly.

Step 12

Layer the eggplants at the bottom of a baking pan, with the skin down. Smash some of the flesh, to make room for the filling. Sprinkle the eggplants with

Step 13

Some grated cheese and spoon the meat sauce on top of each piece. Top with the béchamel sauce and sprinkle with grated cheese.

Step 14

Bake the ‘melitzanes papoutsakia’ at 180C for 15 minutes.

Tips

No special items needed.

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