Stuffed eggplant "Papoutsakia"

Description

"Papoutsakia"(translated as "shoes") is one of the most delicious Greek dishes!!!

Ingredients

Eggplant

4 piece
Minced meat

500 g
Tomato paste

2 Tbsp
Parsley

1 coup
Onion

1 piece
Salt
Black pepper
Milk

1.5 cup
Flour

3 Tbsp
Butter

3 Tbsp
Vegetable oil
Olive oil

Cooking

Eggplant well washed, cut in half, use them to make cuts crosswise, add salt and leave on time (a familiar process to remove bitterness, while many claim it a myth???!!!)

Again, rinse the eggplant from the salt, wipe dry with a paper towel and begin roasting them (roasting the eggplant I use vegetable oil for two reasons: 1. because the dish is very rich, so you need to use a lighter oil; olive and emerald oil is very useful, but it is very heavy compared to the plant (therefore, in the further frying of minced meat, where the oils need very little, I do with olive, and 2. the reason olive oil "burn" at high temperatures, vegetable oil is more hardy...

Eggplant fry on both sides and immediately place them in a convenient form for baking in the oven.

In another bowl pour a little olive oil, fry a little chopped onion, add the minced meat, constantly flip to change color

then add tomato paste, parsley, salt, pepper, a little water and leave on the heat until the complete evaporation of the liquid.

On the eggplant with a spoon to make a recess in which to lay out then finished the meat.

Then start making the cream. Greek cuisine is very popular this cream(this is the Béchamel sauce), but here he plays the role of cream, is called Bechamel.

Melt the butter, fry a little flour in it, add (preferably hot) milk, salt and interfere necessarily with a whisk to avoid lumps (checked in practice!). When the cream begins to bubble - it's ready. At this stage, many add the egg, the cream becomes glossy (I avoid adding eggs, because all Greek dishes with cream are very high in calories). Leave the cream on for a while after he cooled off a bit, put it in a piping bag with any attachment, which like.

Ready eggplant spread cream from pastry bag (you can just spread it with a spoon, as someone more convenient!)

In the form of "shoes" pour gently to the bottom 1/2 coffee Cup of water and bake at 225-250*C until the cream is a beautiful Golden brown.

That's all with the "shoes", a laborious process, but worth it!!!:)

And here's another delicious zapekanka: favorite boiled pasta stir fried bacon, grated cheese (the quantity is not give, as you like), you can season with a little salt, put in a baking dish and set aside aside while preparing the cream. Then you need the hot cream to put on the pasta and loaded into the oven, bake at 250*C until Golden brown. Before baking, apply a cream very little cheese on the casserole it will be more ruddy than the cream. But I like this "leopard" pattern. The casserole needs to chill a bit, because hot will be hard to cut a nice slice(as happened with me). If zapekanka will be warm, you can cut beautiful, delicious, square and delicious serving.

The proportions for the cream: 2 tbsp butter, 2 tbsp flour, 1 Cup. milk + pinch of salt (proportion give 1 stack. milk, but add to casseroles (according to the number of products and size of baking dish) double, a triple batch of cream, because it is believed that this casserole a layer of cream should be with the thickness of a finger.

Item is used in the following Greek dishes: MOUSAKAS - casserole of eggplant, potatoes, sauteed ground meat with spices, cream "Bechamel"; PASTITSIO - casserole with pasta (thick, round, long with a hole), minced meat, cream. All a pleasant appetite! :)

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