Papoutsakia – Little Shoes (Stuffed Miniature Eggplant) Recipe
π Description:
This classic Greek dish, known as Papoutsakia, is a delightful creation using the adorable miniature eggplants now available in markets. If you can’t find these tiny eggplants, fret not! You can easily substitute with the longer varieties (just make sure they’re not too large).
- Cook Time: 1 hour 10 minutes
- Prep Time: 45 minutes
- Total Time: 1 hour 55 minutes
- Servings: 6
π Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Onions |
| 1 | Garlic Clove |
| 1 | Ground Beef |
| 3/4 tsp | Cinnamon |
| 1/4 cup | Butter |
| 2 | Tomatoes |
| 2 | Salt |
| 1/2 tsp | Pepper |
| 1/2 cup | Parsley |
| – | Egg |
| 1 cup | Parmesan Cheese |
| 2 | Eggplants |
| 2 1/4 cups | Tomato Sauce |
| 1 1/2 tbsp | Butter |
| 3 tbsp | Flour |
| 3 cups | Milk |
| 3 | Eggs |
| 1/2 tsp | Nutmeg |
πͺ Instructions:
- Begin by browning the onions, garlic, ground beef, and cinnamon lightly in butter, stirring constantly.
- Add the tomatoes, salt, and pepper to the mixture.
- Cook covered for approximately 15 minutes, allowing the meat mixture to become quite dry.
- Remove the mixture from heat.
- Add parsley, egg, 1/2 cup of cheese, and bread crumbs to the mixture.
- Preheat your oven to 350Β°F (175Β°C).
- Now, for the fun part! Prepare the eggplants for stuffing. Along what you choose to become the ‘top’ of each eggplant, peel a 1 1/2-inch strip from one end to the other. Make an incision along the strip, stopping within an inch of each end, creating a little pocket.
- Place the prepared eggplants in a baking dish and bake in the preheated oven until they are soft and light brown, which should take about 30-45 minutes.
- Once the eggplants are cooked, insert a knife blade into the incision, creating an opening. Stuff each eggplant with teaspoonfuls of the prepared meat mixture, ensuring each little “shoe” gets an equal amount of stuffing.
- While the stuffed eggplants are baking, let’s make the creamy bΓ©chamel sauce: Melt the butter over low heat; add flour, salt, pepper, and nutmeg. Stir until well blended.
- Remove the sauce from heat and gradually stir in the milk. Return the sauce to heat and cook, stirring constantly, until it thickens and becomes smooth.
- Remove the sauce from heat again. Add the eggs and remaining cheese to the sauce, whisking briskly to prevent the eggs from curdling.
- Now, for the finishing touch! Pour about one tablespoon of the prepared bΓ©chamel sauce on top of each stuffed eggplant pocket.
- Sprinkle each stuffed eggplant with additional grated cheese and dot with butter for that extra indulgence.
- Pour the tomato sauce into the baking pan, surrounding the stuffed eggplants.
- Bake everything together for about 35 minutes longer, allowing the flavors to meld and the cheese to melt into gooey perfection.
π Serve and Enjoy!
Once baked to golden perfection, serve these delightful Papoutsakia – “Little Shoes” – hot and fresh from the oven. They make for a hearty and comforting meal, perfect for weeknight dinners or a special brunch treat. π½οΈ Pair with a crisp Greek salad and some crusty bread to soak up the delicious juices. This dish is sure to become a favorite with its tender eggplants, flavorful meat stuffing, and creamy bΓ©chamel sauce, all melded together in a harmonious Greek culinary symphony. Opa! π¬π·
