Greek Papoutsakia. Stuffed Eggplant
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.
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Added:
Tuesday, November 18, 2014 - 11:21pm
