Stuffed (little shoes) aubergines
Stuffed (little shoes) aubergines
Directions
- Brown onions and meat lightly in butter, stirring constantly.
- Add tomatoes, salt and pepper. Cook covered for about 15 minutes. Remove from heat.
- Add parsley, egg, 1/4 cup cheese and bread crumbs.
- On the ‘top’ of each aubergine, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
- Place in baking dish and bake in moderate oven (about 350F) until soft and light brown (about 30-45 minutes). Insert knife blade into incision and stuff with meat mixture.
- Prepare bechamel sauce. Pour about a tablespoon on top of each aubergine. Sprinkle with additional grated cheese and dot with butter.
- If desired, add tomato sauce to the pan. Bake in a moderate oven for about 35 minutes.
Source: http://www.nmt.edu/~shipman/food/recipe/greek
Ingredients
- 2 medium onions, finely chopped
- 1 egg, slightly beaten
- 1 lb. minced meat
- 1/2 cup grated cheese (what ever greekhard cheese you can get)
- 1/4 cup butter
- 2 tspns dry breadcrumbs
- 2 medium tomatoes, chopped
- 2 1/4 lbx aubergine (about 12)
- 2 tspns salt
- 1 cup bechamel sauce (search for relative recipe in sauces)
- 1/2 tspns pepper
- 1 egg, beaten
- chopped parsley
- 1 1/2 cups tomato sauce
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Serves/Yields: 6 persons
Difficulty: High
Season: Summer
Greek: Melitzanes Papoutsakia
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