Greek Papoutsakia. Stuffed Eggplant
By: Alexia Papadopoulou
Published: Tuesday, November 18, 2014 - 11:21pm

Ingredients




-4 eggplants
-1 pound of minced meat
-3 tbsps olive oil
-1 onion, chopped
-1 cup of tomato juice
-1/2 cup fresh parsley, chopped
-salt, pepper, nutmeg
-10oz (300gr) of Feta cheese, crumbled
-4 cups of milk
- Bechamel sause

Preparation

1 In a large sausepan heat the olive oil and sauté the onion. 2 Add the minced meat and stir until the minced meat whitens and forms into lumps. Then add the tomato juice, parsley, salt and pepper. Leave the minced meat and simmer until the liquids have evaporated. Remove from heat and add the feta cheese. Prepare the Bechamel. In the meantime wash and cut the eggplants into halves. 3 Place them  in a baking dish and roast in a hot oven until golden brown. Place a layer of eggplant halves in a baking dish, cover with the minced meat mixture. 4 Place the Bechamel  on top and  Bake in a fan-assisted oven at 180oC for 45 minutes or until golden brown on top.