Papoutsakia (Stuffed Eggplant)
Savor the rich flavors of Greece with Papoutsakia, meaning 'little shoes' – tender eggplant halves generously stuffed with a savory minced meat filling, all crowned with a luscious, creamy béchamel sauce. This comforting and hearty dish offers a delightful blend of textures and aromatic spices, perfect for a satisfying dinner.
Forkin eredeti receptje
- Teljes idő
- 2 ó 20 p
- Adag
- 4
- Nehézség
- Közepes
- Adagonként
- 660 kcal
Allergéninformáció: a következőket tartalmazhatja: glutén, tej, diófélék és szulfitok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
Hozzávalók
- 2 dbeggplant, medium, halved lengthwise
eggplant
- 4 ek.olive oil
- 1 tk.salt
- 0,5 tk.black pepper, freshly ground
meat filling
- 2 ek.olive oil
- 1 dbyellow onion, finely chopped
- 2 gerezdgarlic, minced
- 400 gground beef, lean
- 400 gcanned crushed tomatoes
- 0,25 csészered wine, dry
- 0,5 tk.cinnamon, ground
- 0,5 tk.oregano, dried
- 0,5 tk.salt
- 0,25 tk.black pepper, freshly ground
béchamel
- 3 ek.all-purpose flour
- 3 ek.olive oil
- 2 csészeunsweetened almond milk
- 0,25 tk.nutmeg, ground
- 0,25 tk.salt
- 0,13 tk.black pepper, freshly ground
Eszközök
Baking sheet · Parchment paper · Chef's knife · Cutting board · Large skillet · Medium saucepan · Whisk · Baking dish · Spoon
Elkészítés
Lépésről lépésre
- 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Körülbelül 10 p
A szakács megjegyzése: Preheating ensures even cooking and helps the eggplant caramelize beautifully.
- 2
Halve the eggplants lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.
Körülbelül 3 p
A szakács megjegyzése: Scoring allows the eggplant to cook more evenly and absorb the olive oil and seasonings, enhancing its flavor.
- 3
Brush the cut sides of the eggplant halves generously with 4 tablespoons of olive oil and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Körülbelül 2 p
A szakács megjegyzése: Don't be shy with the oil; eggplant soaks it up, which helps it become tender and flavorful during roasting.
- 4
Place the seasoned eggplant halves cut-side down on the prepared baking sheet.
- 5
Roast the eggplant for 30-35 minutes, or until it is very tender and slightly caramelized.
Körülbelül 35 p
A szakács megjegyzése: The eggplant should be soft enough to easily scoop out the flesh later. If it's still firm, roast for a few more minutes.
- 6
Remove the roasted eggplant from the oven and let it cool slightly while you prepare the meat filling.
Körülbelül 10 p
A szakács megjegyzése: Allowing the eggplant to cool makes it easier and safer to handle for scooping.
- 7
While the eggplant cools, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Körülbelül 2 p
- 8
Add the chopped yellow onion to the skillet and sauté until it becomes translucent and softened, about 5-7 minutes.
Körülbelül 7 p
A szakács megjegyzése: Cooking the onion slowly brings out its natural sweetness, forming a flavorful base for the meat sauce.
- 9
Stir in the minced garlic and cook for an additional minute until fragrant.
Körülbelül 1 p
A szakács megjegyzése: Be careful not to burn the garlic, as it can turn bitter quickly.
- 10
Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is thoroughly browned.
Körülbelül 8 p
A szakács megjegyzése: Ensure the beef is fully browned to develop a rich, savory flavor. Drain any excess fat to prevent the sauce from becoming greasy.
- 11
Stir in the canned crushed tomatoes, red wine, cinnamon, oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
A szakács megjegyzése: The red wine adds depth and acidity, balancing the richness of the meat. If you prefer not to use wine, substitute with beef broth.
- 12
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Körülbelül 20 p
A szakács megjegyzése: Simmering the sauce slowly allows the spices to infuse the meat, creating a more complex and harmonious flavor profile.
- 13
Once the eggplant is cool enough to handle, carefully scoop out most of the flesh from each half, leaving a border of about 1/2 inch from the skin to maintain its structure.
Körülbelül 5 p
A szakács megjegyzése: Use a spoon to gently scoop the flesh. Be gentle to avoid tearing the eggplant skin, as it will serve as the 'shoe' for the filling.
- 14
Chop the scooped-out eggplant flesh and stir it into the prepared meat filling.
Körülbelül 2 p
A szakács megjegyzése: Adding the eggplant flesh to the filling enhances the overall eggplant flavor and adds a pleasant texture.
- 15
Reduce the oven temperature to 180°C (350°F).
Körülbelül 1 p
- 16
Prepare the béchamel sauce: In a medium saucepan, heat 3 tablespoons of olive oil over medium heat.
Körülbelül 2 p
- 17
Whisk in the 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux.
Körülbelül 2 p
A szakács megjegyzése: Cook the roux until it smells slightly nutty and is a pale golden color; this removes the raw flour taste.
- 18
Gradually whisk in the 2 cups of unsweetened almond milk, a little at a time, to prevent lumps.
Körülbelül 3 p
A szakács megjegyzése: Adding the milk slowly and whisking continuously is key to achieving a silky-smooth, lump-free béchamel.
- 19
Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes.
Körülbelül 7 p
A szakács megjegyzése: The sauce should be thick enough to coat the back of a spoon. If it's too thick, add a splash more almond milk; if too thin, cook a bit longer.
- 20
Season the béchamel with 0.25 teaspoon of nutmeg, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper. Remove from heat.
Körülbelül 1 p
A szakács megjegyzése: Nutmeg is a classic addition to béchamel, enhancing its creamy flavor. Taste and adjust seasonings as needed.
- 21
Arrange the hollowed eggplant halves in a baking dish.
Körülbelül 1 p
A szakács megjegyzése: Choose a baking dish that fits the eggplant snugly to prevent them from tipping over.
- 22
Spoon the meat filling generously into each eggplant half, mounding it slightly.
Körülbelül 3 p
A szakács megjegyzése: Ensure each 'shoe' is well-filled for a satisfying portion.
- 23
Pour an even layer of béchamel sauce over the top of each stuffed eggplant, ensuring the filling is completely covered.
Körülbelül 2 p
A szakács megjegyzése: The béchamel will create a beautiful golden crust during baking.
- 24
Bake for 20-25 minutes, or until the béchamel is golden brown and bubbly.
Körülbelül 25 p
A szakács megjegyzése: Keep an eye on the béchamel; if it's browning too quickly, you can loosely tent the dish with foil.
- 25
Serve the Papoutsakia hot, directly from the baking dish.
A szakács megjegyzése: Allow the dish to rest for a few minutes after baking to let the flavors settle and make serving easier.
Adagonként
Tápérték
- Kalória
- 659,8kcal
- Fehérje
- 21,3g
- Szénhidrát
- 25,1g
- Zsír
- 52,3g
- Rost
- 7,1g
- Cukor
- 10,9g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
Serve these delightful Papoutsakia with a simple green salad dressed with a lemon-oregano vinaigrette to cut through the richness. A crusty bread is perfect for soaking up any extra sauce. For a complete Greek experience, pair with a glass of crisp white wine like Assyrtiko or a light-bodied red.
Store leftover Papoutsakia in an airtight container in the refrigerator.
Reheat in a preheated oven at 160°C (325°F) for 15-20 minutes, or until heated through. Alternatively, microwave individual portions until warm.