Papoutsakia

90 mins
Serves 1
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Directions

  1. 1Slice eggplants in half and make incisions across the flesh.
  2. 2Oil and salt the eggplants.
  3. 3Roast the eggplants flesh side down until they are tender.
  4. 4Press down the flesh of the eggplants to create boats for the filling.
  5. 5Chop onion and garlic nice and fine.
  6. 6Sauté the onion and garlic in extra virgin olive oil.
  7. 7Add beef mince and cook until it's brown.
  8. 8Pour in red wine, tomato passata, and water.
  9. 9Add aromats such as bay leaves, cinnamon sticks, dried oregano, salt, spice, and cracked black pepper.
  10. 10Allow the mince to simmer for an hour or so.
  11. 11Spoon the aromatic mince into the eggplant boats.
  12. 12Melt butter in a pot.
  13. 13Add flour and cornflour to the melted butter and cook for a few minutes.
  14. 14Stream in milk a little at a time, whisking between every addition so it thickens.
  15. 15Grate in lots of gravita cheese.
  16. 16Spoon the cheesy béchamel on top of the meat filling.
  17. 17Add another sprinkling of geffalo graviera onto the papoutsakia.
  18. 18Bake in the oven for about 30 minutes until they develop a beautiful color.

Ingredients

  • eggplants
  • oil
  • salt
  • onion, chopped nice and fine
  • garlic, chopped nice and fine
  • extra virgin olive oil
  • beef mince
  • red wine
  • tomato passata
  • water
  • bay leaves
  • cinnamon sticks
  • dried oregano
  • salt
  • spice
  • cracked black pepper
  • butter
  • flour
  • cornflour
  • milk
  • gravita cheese, grated
  • geffalo graviera

Equipment

potoven