| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Greek |
Greek |
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions, finely chopped |
| 1 |
|
Egg, slightly beaten |
| 1 |
lb |
Minced meat, lamb preferred |
| 1/2 |
c |
Grated cheese, what ever |
|
|
greek hard cheese you can |
|
|
get |
| 1/4 |
c |
Butter |
| 2 |
T |
Dry breadcrumbs |
| 2 |
|
Tomatoes, chopped |
| 2 1/4 |
lb |
Aubergine, about 12 |
|
|
eggplant |
| 2 |
t |
Salt |
| 1 |
c |
Bechamel sauce, recipe |
|
|
follows |
| 1/2 |
t |
Pepper |
| 1 |
|
Egg, beaten |
|
|
Chopped parsley |
| 1 1/2 |
c |
Tomato sauce |
| 2 |
T |
Butter |
| 1/8 |
t |
Pepper |
| 3 |
T |
Flour |
| 1 |
ds |
Nutmeg |
| 1/2 |
t |
Salt |
| 1 |
c |
Milk |
INSTRUCTIONS
(Like a reverse moussaka. One of my favorites. Papoutsakia means
'little shoes'.) 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.
Melt buter over low heat; add flour, salt, pepper and nutmeg; stir
until well blended. Remove from heat. Gradually stir in milk and
return to heat. Cook, stirring constantly, until thick and smooth.
Add the egg and remaining cheese to the sauce. Pour abouta 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. Serves six. From archives of
rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From:
trev@wg.icl.co.uk (Trevor Hall)
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