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Receta Melitzanes Papoutsakia (Stuffed Aubergines)
by Global Cookbook

Melitzanes Papoutsakia (Stuffed Aubergines)
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Ingredientes

  • 2 med Onions, finely minced
  • 1 x Egg, slightly beaten
  • 1 lb Chopped meat (lamb preferred)
  • 1/2 c. Grated cheese (what ever greek hard cheese you can get)
  • 1/4 c. Butter
  • 2 Tbsp. Dry breadcrumbs
  • 2 med Tomatoes, minced
  • 2 1/4 lb Aubergine (about 12) (eggplant)
  • 2 tsp Salt
  • 1 c. Bechamel sauce (recipe follows)
  • 1/2 tsp Pepper
  • 1 x Egg, beaten Minced parsley
  • 1 1/2 c. Tomato sauce
  • 2 Tbsp. Butter
  • 1/8 tsp Pepper
  • 3 Tbsp. Flour
  • 1 dsh Nutmeg
  • 1/2 tsp Salt
  • 1 c. Lowfat milk

Direcciones

  1. (Like a reverse moussaka. One of my favorites. Papoutsakia means 'little shoes'.)
  2. Brown onions and meat lightly in butter, stirring constantly. Add in tomatoes, salt and pepper. cook covered for about 15 min. Remove from heat. Add in parsley, egg, 1/4 c. cheese and bread crumbs.
  3. 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) till soft and light brown (about 30-45 min). Insert knife blade into incision and stuff with meat mix.
  4. Prepare bechamel sauce. Heat buter over low heat; add in flour, salt, pepper and nutmeg; stir till well blended. Remove from heat. Gradually stir in lowfat milk and return to heat. Cook, stirring constantly, till thick and smooth. Add in the egg and remaining cheese to the sauce. Pour abouta Tbsp. on top of each aubergine. Sprinkle with additional grated cheese and dot with butter. If you like, add in tomato sauce to the pan. Bake in a moderate oven for about 35 min.
  5. Serves six.