Ingredients
-
2
-
1
-
1
-
3/4
-
1/4
-
2
-
2
-
1/2
-
-
1
-
3/4
-
2
-
2 1/4
-
1 1/2
-
Directions
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) , The flavors of this dish are amazing, I loved the addition of cinnamon in the meat, and the bechamel is sooo good I had to read the directions a couple times to understand how to cut the eggplant but the way I understood it was to first slice the eggplant vertically in half, then make a cut across (horizontally) the bottom of the eggplant where you will scoop it out after it is baked Then add in the meat mixture there and re bake with the sauce added The sauce does make a lot more than you need but its nothing to complain about because its so good! Just make sure you have some delicious bread to mop it up
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Steps
|
1
Done
|
Brown Onions,Garlic, Meat and Cinnamon Lightly in Butter, Stirring Constantly. |
|
2
Done
|
Add Tomatoes, Salt and Pepper. |
|
3
Done
|
Cook Covered For About 15 Minutes, Allowing Meat Mixture to Become Quite Dry. |
|
4
Done
|
Remove from Heat. |
|
5
Done
|
Add Parsley, Egg, 1/2 Cup Cheese and Bread Crumbs. |
|
6
Done
|
Preheat Oven to 350f. |
|
7
Done
|
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. |
|
8
Done
|
Place in Baking Dish and Bake in Moderate Oven Until Soft and Light Brown, About 30-45 Minutes. |
|
9
Done
|
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. |
|
10
Done
|
Prepare Bechamel Sauce: Melt Butter Over Low Heat; Add Flour, Salt, Pepper and Nutmeg; Stir Until Well Blended. |
|
11
Done
|
Remove from Heat. |
|
12
Done
|
Gradually Stir in Milk and Return to Heat. |
|
13
Done
|
Cook, Stirring Constantly, Until Thick and Smooth. |
|
14
Done
|
Remove from Heat. |
|
15
Done
|
Add the Egg and Remaining Cheese to the Sauce and Whisk Briskly, to Prevent the Egg from Curdling. |
