Home
» Recipes
» Greek
» Papoutsakia

Papoutsakia Recipe Video

Previous Recipe

Next Recipe

See how to make Papootsakia in a fun way with EllinikesSintages and enjoy!

Summary

Preparation Time10 MinCooking Time1 Hr 0 Min

Ready In1 Hr 10 MinDifficulty LevelEasy

Servings8CuisineGreek

CourseMain DishTasteMeaty

MethodBakedMain IngredientBeef, Vegetable

Interest GroupExotic

Ingredients

	Extra virgin olive oil	1 Cup (16 tbs) (Null)
	Ground beef	1 Pound (Null)
	Garlic	3 Clove (15 gm) (Null)
	White cooking wine	1⁄2 Cup (8 tbs) (Null)
	Salt	To Taste (Null)
	Eggplants	6 Medium (Null)
	Bechamel sauce	1 Cup (16 tbs) (Null)

Nutrition Facts

Serving size

Calories 529 Calories from Fat 406

% Daily Value*

Total Fat 44 g68.2%

Saturated Fat 8.2 g40.8%

Trans Fat 0 g

Cholesterol 42.4 mg14.1%

Sodium 193.2 mg8%

Total Carbohydrates 18 g6.1%

Dietary Fiber 9 g36%

Sugars 7.8 g

Protein 13 g26.8%

Vitamin A 2.7% Vitamin C 11%

Calcium 6.6% Iron 7%

*Based on a 2000 Calorie diet

Directions

Wash and halve the egg plants with the kinfe through. Place on a ovenproof baking dish, brush with the olive oil and bake in the oven at 350 Deg F for 20 min until softened. Meanwhile, prepare the bechamel sauce and the ground beef. In a large pan, saute the chopped onion in olive oil,add the chopped garlic and saute until lightly brown. Stir in the meat, add the chopped parsely, cooking wine, season well with the salt and pepper, simmer gently for 15 min. Remove the baked eggplants from the oven and spoon in the meat mixture into the eggplant halves, press well. Pour over the bechamel sauce on the meat and bake in the oven for about 20 min until golden.

Editors Review

Eggplants are hard to resist, especially when they are in season. And this dish gives you the best way to relish the yields. Stuffed eggplant packed with a rich filling made from beef and tomatoes and topped with a cheesy sauce lends this dish much of its exotic flavor and texture. Worth a shot indeed!