Papoutsakia - Little Shoes (Stuffed Miniature Eggplant)

evelyn/athens's Note:

This is a classic Greek dish, utilizing the little eggplant one can now find on the market. If you cannot find miniature eggplant, just use the longish ones available (not flask - unless VERY small).

• Total Time: 1 hrs 55 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 6

• 2 medium onions, finely chopped
• 1 garlic clove, minced
• 1 lb ground beef
• 3/4 teaspoon cinnamon
• 1/4 cup butter
• 2 medium tomatoes, chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• chopped parsley
• 1 egg, beaten
• 3/4 cup grated kefalotiri or 3/4 cup parmesan cheese
• 2 tablespoons dry breadcrumbs
• 2 1/4 lbs small eggplants (about 12)
• 1 1/2 cups tomato sauce

Bechamel Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 dash nutmeg
• 1 cup milk
• 1 egg, slightly beaten

Directions:

1. Brown onions,garlic, meat and cinnamon lightly in butter, stirring constantly.
2. Add tomatoes, salt and pepper.
3. Cook covered for about 15 minutes, allowing meat mixture to become quite dry.
4. Remove from heat.
5. Add parsley, egg, 1/2 cup cheese and bread crumbs.
6. Preheat oven to 350°F.
7. Along what you choose to become the'top' of each eggplant, peel a 1 1/2 inch strip from one end to the other and make an incision along the strip to within an inch of each end, making a little pocket.
8. Place in baking dish and bake in moderate oven until soft and light brown, about 30-45 minutes.
9. Insert knife blade into incision, make an opening and stuff with teaspoonfuls of meat mixture, making sure each little eggplant gets an equal amount of stuffing.
10. Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended.
11. Remove from heat.
12. Gradually stir in milk and return to heat.
13. Cook, stirring constantly, until thick and smooth.
14. Remove from heat.
15. Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling.
16. Pour about one tablespoon on top of each eggplant pocket.
17. Sprinkle with additional grated cheese and dot with butter.
18. Add tomato sauce to the pan.
19. Bake for about 35 minutes longer.

Reviews

[Scots Lass/Cairo]

This was a stuffed vegetable dish with a difference!! Had no problem finding the kefalotiri cheese, it is the most popular type of cheese to cook with here in Cairo, and the aubergines are ten-a-penny here too!! I think the cinnamon gave this delectable dish its special touch, and it is the first time I have used a bechamel sauce with this type of dish.As i am used to making stuffed vegetables, a mainstay over in this part of the world,I didnt find this dish too complicated. The truly nice thing about this is that it cooks away quietly in the oven!! Wow!!

[awalde]

The summer is fading away and in my dreams I see my beloved Greece.
This delicious recipe brings me back to summer and to Greece with its smell, perfume and look.
How good this is fur us!
Here in Switzerland I did not have small eggplants, so I used 4 big ones, halved and filled as prescribed.
Thanks Evelyn for this dream dish!