| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Greek |
Greek |
1 |
Servings |
INGREDIENTS
| 2 |
md |
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 |
tb |
Dry breadcrumbs |
| 2 |
md |
Tomatoes, chopped |
| 2 1/4 |
lb |
Aubergine (about 12) (eggplant) |
| 2 |
ts |
Salt |
| 1 |
c |
Bechamel sauce (recipe follows) |
| 1/2 |
ts |
Pepper |
| 1 |
|
Egg, beaten |
|
|
Chopped parsley |
| 1 1/2 |
c |
Tomato sauce |
| 2 |
tb |
Butter |
| 1/8 |
ts |
Pepper |
| 3 |
tb |
Flour |
| 1 |
ds |
Nutmeg |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk |
INSTRUCTIONS
BECHAMEL SAUCE
(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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