Recipe - Melitzanes Papoutsakia (Stuffed Aubergines)

2 md Onions, finely chopped
1 Egg, slightly beaten
1 pound Minced meat (lamb preferred)
One half cup Grated cheese (what ever
greek hard cheese you can
get)
One fourth cup Butter
2 tablespoon Dry breadcrumbs
2 md Tomatoes, chopped
2 One fourth pound Aubergine (about 12)
(eggplant)
2 teaspoon Salt
1 cup Bechamel sauce (recipe
follows)
One half teaspoon Pepper
1 Egg, beaten
Chopped parsley
1 One half cup Tomato sauce

BECHAMEL SAUCE
2 tablespoon Butter
1/8 teaspoon Pepper
3 tablespoon Flour
1 ds Nutmeg
One half teaspoon Salt
1 cup Milk

(Like a reverse moussaka. One of my favorites. Papoutsakia means 'little
shoes'.)

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, One fourth cup cheese and bread crumbs.

On the 'top' of each aubergine, 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 350F) until soft and light
brown (about 3045 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 abouta
tablespoon on top of each aubergine. 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. Serves six.
From archives of rec.food.recipes

Date: Tue, 31 Jan 1995 08:20:10 GMT

From: trev@wg.icl.co.uk (Trevor Hall)