Best 2 Melitzanes Papoutsakia Greek Stuffed Eggplant Recipes

**Melitzanes Papoutsakia: A Culinary Journey into Greek Stuffed Eggplant Delights**

Embark on a tantalizing voyage into the realm of Greek cuisine with melitzanes papoutsakia, the iconic stuffed eggplant dish that embodies the essence of Mediterranean flavors. These tender, succulent eggplants, lovingly hollowed and filled with a delectable blend of savory minced meat, aromatic herbs, and tangy tomatoes, are a symphony of textures and tastes that will captivate your palate. Accompanied by variations that include vegetarian, seafood, and vegan options, melitzanes papoutsakia offers a versatile culinary canvas for every dietary preference.

Let's cook with our recipes!

MELITZANES PAPOUTSAKIA (GREEK STUFFED EGGPLANT)

Melitzanes Papoutsakia (Greek Stuffed Eggplant) image

Melitzanes Papoutsakia or Stuffed Eggplant "Little Shoes". The aubergines (eggplants) are stuffed with a beef and tomato mixture and topped with bechamel sauce, a slice of tomato and some cheese.

Provided by Marsha Gardner

Categories Beef

Time 1h30m

Number Of Ingredients 18

Ingredients

2 eggplants
1 medium onion, chopped
2 clove garlic, chopped
1/2 lb lean ground beef
2 tomatoes, chopped
1/4 c white wine
1/2 c parsley, chopped
1/2 tsp cinnamon, optional
kosher salt and freshly ground black pepper
1 tomato, sliced
1 c bechamel sauce
1 c kefalotyri cheese or pecorino-romano
BECHAMEL SAUCE
2 Tbsp butter, unsalted
2 Tbsp all purpose flour
1 1/4 c milk
kosher salt and freshly ground black pepper to taste
dash(es) freshly grated nutmeg

Steps:

1. Cut the eggplants in half lengthwise and scoop out the middle leaving the shell about 1/8 inch thick. Heat the oil in a pan. Add the onions and saute until translucent. Add the garlic and saute until fragrant. Chop and add the eggplant that was removed from the shells. Add the ground beef and cook until it is browned. Add the tomatoes, wine, cinnamon, parsley, salt and pepper, cover and simmer for 20 minutes. Spread some of the cheese over the bottom of the eggplant shell. Fill the shell with the stuffing. Cover with the bechamel sauce. Place a slice of tomato on top. Cover with the remaining cheese. Bake in a preheated 350-degree oven until the bechamel sauce and the cheese are browned, about 60-90 minutes.
2. BECHAMEL SAUCE: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add nutmeg and salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

STUFFED EGGPLANT(AUBERGINE) (MELITZANES PAPOUTSAKIA)

Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia) image

Mediterranean style stuffed Eggplant dish. Traditionally made with ground lamb but any ground meat can be substituted.

Provided by Steve P.

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

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.

Nutrition Facts : Calories 452.8, Fat 29.1, SaturatedFat 14.8, Cholesterol 164.1, Sodium 1578.6, Carbohydrate 27.1, Fiber 8, Sugar 9.5, Protein 23.4

Tips:

To choose the best eggplant for papoutsakia, look for ones that are firm and have smooth, unblemished skin. Avoid eggplants that are soft or have wrinkles or bruises.
To prevent the eggplant from absorbing too much oil, salt it and let it rest for 30 minutes before cooking. This will draw out the moisture and make the eggplant less likely to become greasy.
Be careful not to overcook the eggplant. It should be tender but still hold its shape. If you overcook it, it will become mushy and lose its flavor.
Use a variety of spices and herbs to flavor the filling. Common choices include garlic, onion, cumin, oregano, and paprika. You can also add grated cheese, chopped nuts, or dried fruits to the filling for extra flavor.
Serve papoutsakia immediately after it is cooked, while it is still hot and crispy. You can garnish it with fresh herbs, such as parsley or cilantro, before serving.

Conclusion:

Melitzanes papoutsakia is a delicious and easy-to-make Greek dish that is perfect for a summer meal. The combination of tender eggplant, flavorful filling, and tangy tomato sauce is sure to please everyone at the table. With a few simple tips, you can make papoutsakia that is both delicious and impressive. So next time you are looking for a new and exciting way to cook eggplant, give melitzanes papoutsakia a try. You won't be disappointed!