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