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    Stuffed Eggplants With Ground Beef - Papoutsakia - Akis Petretzikis

    Uploaded by

    Simona D
    This recipe is for stuffed eggplants with ground beef sauce and bechamel sauce topping. Eggplants are cut, scored, baked, and then stuffed with a rich ground beef sauce of sautéed onion, garlic, beef and tomatoes. A velvety bechamel sauce is prepared separately and spread over the stuffed eggplants before final baking. The finished dish is a traditional Greek papoutsakia recipe full of flavors.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Stuffed Eggplants With Ground Beef - Papoutsakia - Akis Petretzikis

    Uploaded by

    Simona D
    34 views2 pages
    This recipe is for stuffed eggplants with ground beef sauce and bechamel sauce topping. Eggplants are cut, scored, baked, and then stuffed with a rich ground beef sauce of sautéed onion, garlic, beef and tomatoes. A velvety bechamel sauce is prepared separately and spread over the stuffed eggplants before final baking. The finished dish is a traditional Greek papoutsakia recipe full of flavors.

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    Stuffed eggplants with ground beef – Papoutsakia _ Akis Petretzikis

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    This recipe is for stuffed eggplants with ground beef sauce and bechamel sauce topping. Eggplants are cut, scored, baked, and then stuffed with a rich ground beef sauce of sautéed onion, garlic, beef and tomatoes. A velvety bechamel sauce is prepared separately and spread over the stuffed eggplants before final baking. The finished dish is a traditional Greek papoutsakia recipe full of flavors.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    34 views2 pages

    Stuffed Eggplants With Ground Beef - Papoutsakia - Akis Petretzikis

    Uploaded by

    Simona D
    This recipe is for stuffed eggplants with ground beef sauce and bechamel sauce topping. Eggplants are cut, scored, baked, and then stuffed with a rich ground beef sauce of sautéed onion, garlic, beef and tomatoes. A velvety bechamel sauce is prepared separately and spread over the stuffed eggplants before final baking. The finished dish is a traditional Greek papoutsakia recipe full of flavors.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Stuffed eggplants with ground beef – Papoutsakia

    30' Medium 6

    A traditional Greek dish full of flavors and aromas! Tender baked eggplants, stuffed with a rich ground beef
    sauce and then topped with a velvety bechamel sauce!

    Ingredients Directions

    For the eggplants For the eggplants


    3 eggplants, medium
    Preheat the oven to 200°C (390° F) set to fan.

    1 clove(s) of garlic
    Line a baking pan with parchment paper. 

    salt Cut the eggplants lengthwise in half and score their flesh with a knife, in a
    crisscross pattern, to bake them more easily.
    pepper
    Rub the garlic over the scored eggplant flesh.
    1 tablespoon(s) olive oil
    Transfer the eggplants to the pan, flesh-side up.

    For the ground beef Sprinkle the eggplants with some salt and pepper, drizzle them with olive oil,
    sauce and flip them over so that their flesh is facing down.
    1 onion
    Transfer the pan to the oven and bake the eggplants for 30-40 minutes.

    1 clove(s) of garlic
    Remove the pan from the oven, flip the eggplants over, and press their flesh
    down with a spoon to create pockets for the filling.
    1 tablespoon(s) olive oil

    For the ground beef sauce


    1 tablespoon(s) butter
    Place a large non-stick frying pan over high heat and allow it to heat up well.
    salt
    Finely chop the onion and the garlic and add them to the pan.
    pepper
    Add the olive oil, butter, salt, and pepper.
    500 g ground beef, lean
    Add the ground beef -crumbled into big chunks with your hands- and sauté it
    1 level tablespoon(s) for 5-6 minutes, until the beef is nicely browned and the onion caramelized.
    tomato paste Occasionally, stir with a wooden spoon.

    400 g canned tomatoes Add the tomato paste and the canned tomatoes, stir, and boil the sauce until it
    thickens, for about 10 minutes.
    3-4 sprig(s) thyme,
    optionally Optionally, finely chop the thyme and the parsley, add them to the pan, and stir
    well.
    1/2 bunch parsley,
    optionally
    Remove the pan from the heat and set the sauce aside.

    For the bechamel sauce For the bechamel sauce


    50 g butter, unsalted
    Place a pot over medium heat, add the butter and the flour, and whisk them
    well.
    50 g all-purpose flour

    Add the milk gradually, whisking constantly to prevent lumps from forming.
    400 g milk, full-fat
    This way, you will have a creamy and smooth bechamel sauce.

    salt Add some salt and pepper and whisk well.

    pepper Use a zester to grate the nutmeg over the pot.

    1/2 teaspoon(s) nutmeg Add the egg and whisk until the bechamel sauce thickens.

    Once the bechamel sauce starts bubbling, remove the pot from the heat.
    1 egg, medium

    To assemble
    To assemble
    100 g feta cheese, Increase the oven’s temperature to 240°C (460° F) set to broiler.
    optionally
    Divide the ground beef sauce among the eggplants.
    rocket
    Spread the bechamel sauce over the ground beef and make sure to put more in
    the center as it will spread during baking.

    Optionally, grate the feta cheese over the bechamel sauce.

    Transfer the pan with the eggplants to the oven and bake them until nicely
    golden, for about 5 minutes.

    Remove the pan from the oven and serve the eggplants with some rocket.

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