Papoutsakia
(Stuffed Eggplants)
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Canadian Hickory Farms, Ltd.
 
 
  • ~ Ingredients:
  •  
  • ~ 1 1/2 kilo of medium size eggplants
  • ~ 3/4 kilo of lean ground beef and pork mixed
  • ~ 2 ripped, peeled and diced tomatoes
  • ~ 1/2 a cup of breadcrumbs
  • ~ 1/2 a cup of olive oil
  • ~ 1/2 a cup of white wine
  • ~ 1/2 a cup of grated cheese of choice
  • ~ 2 tbsp of tomato paste
  • ~ 1 tsp of dry mint
  • ~ 2-3 cloves of garlic finely chopped
  • ~ 2 medium size onions finely chopped
  • ~ 1/4 bunch of finely chopped parsley
  • ~ Salt and pepper to taste
 "Papoutsakia"
  • ~ Cream Ingredients:
  •  
  • ~ 3 cups of milk
  • ~ 100 gm of butter
  • ~ 1/2 a cup of grated cheese of choice
  • ~ 4 tbsp of flour
  • ~ 1/4 tsp of nutmeg
  • ~ 1/4 tsp of sugar
  • ~ 3 egg yolks
  • ~ Salt and pepper to taste
 Sougia Dinner
   

 

~ Preparation of stuffing:
~ Using half of the olive oil start cooking your ground meat (beef and pork together).
~ Add the chopped onions, garlic the diced tomatoes and the diluted tomato paste in the wine.
~ Let it simmer for about 30 minutes and add the dry mint, parsley, a pinch of nutmeg, salt and pepper to taste and mix well.
~ Take your pot of the fire, add the grated cheese and the breadcrumbs and mix well.
~ As your ground meat is getting ready, cut in half, lengthwise the eggplants.
~ With a pointy knife make 2-3 X lengthwise on the flesh of the eggplant. (Make sure you do not cut the outer skin on the bottom or sides)
~ Pour some olive oil on the flesh, place in a pan and bake at 350 degrees until golden brown.
~ When are done, with a teaspoon take out the flesh of the eggplant, (leaving a thin layer on the skin.
~ Chop the flesh of the eggplant you just removed and place in a small bowl.
~ Add some pepper, salt, a pinch of dry mint and some fine chopped parsley and mix.

~ Cream preparation:
~ Warm up the milk with the butter until the butter is melted.
~ Add the flour and stir continuously until it becomes a thick cream.
~ Remove from the heat and add the egg yolks, grated cheese, nutmeg, salt, pepper, sugar and mix thoroughly.
~ Place stuffing in all your eggplant skins but not to the top. Leave some space for the cream.
~ Pour your cream in the remaining of your stuffing if any and mix.
~ Add the mixture of the flesh of the eggplants and mix again.
~ With a spoon add cream in your eggplants filing them up.
~ Sprinkle some grated cheese on top of the cream and bake for 25-30 minutes at 350 degrees or until golden brown.
~ Papoutsakia could be served as a main dish or as a side dish accompanying something delicious.
~ Papoutsakia are served hot.
~ Good luck and bon Appétit.