Best Papoutsakias Stuffed Eggplant Aubergine Recipes

Papoutsakias (Stuffed Eggplant (Aubergine)) image

Provided by Chopin Liszt

Categories Greek

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

3 medium eggplants
1 lb ground beef or 1 lb ground lamb
1 (16 ounce) can tomato sauce
1/3 cup olive oil
4 garlic cloves
2 tablespoons grated parmesan cheese
basil
salt and pepper

Steps:

Cut eggplants in half lengthwise.
Scoop out flesh of eggplants using a large spoon, leaving 1/2 inch of thickness to the shells (four halves are to be stuffed, the third eggplant is for extra flesh).
Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes.
While the shells roast, brown the meat in a LARGE skillet, about 10 minutes.
Remove meat and set aside.
Meanwhile, chop eggplant flesh coarsely and garlic finely.
Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes.
Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes.
Fill the shells with the mixture.
Sprinkle with grated cheese.
Roast until bubbly and brown, about 5 minutes.

Papoutsakia ('little Shoes' - Stuffed Eggplant (Aubergine) ) image

Provided by evelynathens

Time 1h20m

Yield 2 per serving, 6 serving(s)

Number Of Ingredients 19

1 large onion, finely chopped
2 garlic cloves, minced
1 lb ground beef
2 tomatoes, peeled and chopped
1/4 cup butter
2 teaspoons salt
1/2 teaspoon pepper
chopped parsley
1 egg, slightly beaten
1/2 cup grated kefalotiri (Parmesan will do nicely too)
2 tablespoons breadcrumbs
12 Japanese eggplants, approximately (long and thin)
1 1/2 cups olive oil
1 cup milk
1 tablespoon butter
1 tablespoon flour
1 beaten egg
1 little more grated kefalotiri or 1 parmesan cheese
1 1/2 cups tomato sauce (I make up batches when tomatoes are ripe and freeze in 1 cup servings. Just tomatoes, oregano, basil)

Steps:

Brown onions and meat lightly in butter, stirring constantly.
Add tomatoes, salt and pepper.
Cook covered for about 15 minutes.
Remove from heat.
Add parsley, egg, 1/4 cup cheese and breadcrumbs.
Wash and dry eggplant.
Heat oil in a large frying pan.
Cook slowly, over medium heat about 6 eggplant at a time (covered) until soft and light brown, turning occasionally and carefully.
Remove carefully from pan with spatula and place in baking pan.
Make a slit along length each eggplant with a sharp knife blade; spread apart enough to make a 'pocket' and stuff with meat mixture.
Prepare one cup of bechamel sauce.
Melt butter in a small saucepan and whisk in flour.
cook for a minute and slowly add milk, whisking all the while.
Allow to cool 15 minutes and add 1 egg and remaining cheese.
Pour about a tablespoon on top of each eggplant.
Sprinkle with additional grated cheese and dot with butter.
If desired, add tomato sauce to the pan.
Bake in a moderate oven (350F) for about 40 minutes until piping hot.
Very good at room temperature too.

Nutrition Facts : Calories 1101.1, Fat 80.7, SaturatedFat 19.9, Cholesterol 153, Sodium 1318, Carbohydrate 78, Fiber 39.3, Sugar 30.9, Protein 30.9

Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia) image

Provided by Steve P.

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 21

2 medium onions, finely chopped
1 lb ground beef (lamb preferred)
1/4 cup butter
2 medium tomatoes, chopped
2 teaspoons salt
1/2 teaspoon pepper
chopped parsley
1 egg, slightly beaten
1/2 cup grated hard greek cheese
2 tablespoons dry breadcrumbs
2 1/4 lbs eggplants (about 12)
1 cup bechamel sauce (recipe follows)
1 egg, beaten
1 1/2 cups tomato sauce
bechamel sauce (makes one cup)
2 tablespoons butter
1/8 teaspoon pepper
3 tablespoons flour
1 dash nutmeg
1/2 teaspoon salt
1 cup milk

Steps:

Brown onions and meat lightly in butter, stirring constantly.
Add tomatoes, salt and pepper.
Cook covered for about 15 minutes.
Remove from heat.
Add parsley, egg, 1/4 cup cheese and bread crumbs.
On the'top' of each Eggplant, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
Place in baking dish and bake in moderate oven (about 350ºF) until soft and light brown (about 30-45 minutes).
Insert knife blade into incision and stuff with meat mixture.
Prepare bechamel sauce.
Melt buter over low heat; add flour, salt,pepper and nutmeg; stir until well blended.
Remove from heat.
Gradually stir in milk and return to heat.
Cook, stirring constantly, until thick and smooth.
Add the egg and remaining cheese to the sauce.
Pour about a tablespoon on top of each Eggplant.
Sprinkle with additional grated cheese and dot with butter.
If desired, add tomato sauce to the pan.
Bake in a moderate oven for about 35 minutes.