Papoutsakia is the nomero uno that comes to most people’s mind when it arrives to a delightul dish. Today, we are going to tell you instructions on preparing a delicious Papoutsakia.
We hope you got insight from reading it, now let’s go back to papoutsakia recipe. You can cook papoutsakia using 23 ingredients and 7 steps. Here is how you achieve it.
Firstly, below are the ingridients that you should prepare to make Papoutsakia:
- Take 4 of aubergines.
- Provide of Cheese, grated.
- Get of Mince.
- You need 500 g of mince.
- Use 1 of onion.
- You need 2 cloves of garlic.
- Take 1 can of chopped tomatoes.
- Use 1 tbsp of tomato purée.
- Prepare 1 of carrot, grated.
- You need 1 of bay leaf.
- Provide 1/2 stick of cinnamon.
- Use 60 ml of brandy.
- You need of White sauce.
- Prepare 600 ml of milk.
- Get 40 g of flour.
- Take 40 g of butter.
- Get 1 of egg.
- Use of Salt.
- Provide of Tomato sauce.
- Prepare of Water.
- Take 250 g of passata.
- Take of Olive oil.
- Use of Salt and pepper.
After readying the ingridients, now we are set to make our yummy Papoutsakia:
- 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.
- For the mince, brown the mince in a pan then add the onions and garlic. Cook for 5min.
- 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.
- 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..
- 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..
- 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..
- 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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After reading this instruction, now you are ready to be able to make your first incredible Papoutsakia and be a chunck of the minority people that can prepare the special Papoutsakia. If you want that your friends are also able to make a perfect Papoutsakia or even to serve the unforgettable Papoutsakia for you, dont forget to share this page to them.