Recommendation to Serving Tasty Papoutsakia

Hoping to eat Papoutsakia a top restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna guide you with clear instructions on preparing a Papoutsakia like a famous chef made.

We hope you got benefit from reading it, now let's go back to papoutsakia recipe. To cook papoutsakia you only need 23 ingredients and 7 steps. Here is how you achieve that.

To make an unforgettable Papoutsakia, here are the components required:

1. Prepare 4 of aubergines.
2. Provide of Cheese, grated.
3. Take of Mince.
4. You need 500 g of mince.
5. Use 1 of onion.
6. Take 2 cloves of garlic.
7. Use 1 can of chopped tomatoes.
8. You need 1 tbsp of tomato purée.
9. Take 1 of carrot, grated.
10. Take 1 of bay leaf.
11. Get 1/2 stick of cinnamon.
12. Provide 60 ml of brandy.
13. Prepare of White sauce.
14. Provide 600 ml of milk.
15. Get 40 g of flour.
16. Prepare 40 g of butter.
17. Provide 1 of egg.
18. You need of Salt.
19. Prepare of Tomato sauce.
20. You need of Water.
21. Take 250 g of passata.
22. You need of Olive oil.
23. Take of Salt and pepper.

After preparing the materials, now you are good to cook your 5-star Papoutsakia by following the instructions on this section:

1. 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.
2. For the mince, brown the mince in a pan then add the onions and garlic. Cook for 5min.
3. 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.
4. 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..
5. 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..
6. 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..
7. 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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Simple tips to make Papoutsakia

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