Melitzanes Papoutsakia | Greek Baked Delight
(0)
65 min
Under an hour
Sezamo
Melitzanes Papoutsakia este un clasic al bucătăriei grecești: jumătăți de vinete rumenite la cuptor, umplute cu un amestec aromat de ceapă călită, usturoi, roșii pasate și oregano, acoperite cu un strat generos de sos beșamel fin și parmezan ras, apoi gratinate până la perfecțiune aurie.
Preparation method
Baking the eggplants
Preheat the oven to 200°C and line a large baking tray with parchment paper. Wash the eggplants, cut them lengthwise into halves, and score the flesh in a diamond pattern with a sharp knife, being careful not to pierce the skin.
Place the eggplant halves cut-side up on the tray. Brush them with 20 ml of extra virgin olive oil and sprinkle with a pinch of sea salt and ground black pepper. Bake for 25-30 minutes, until the flesh becomes very soft and browned.
Preparing the flavorful filling
Remove the eggplants from the oven and let them cool for a few minutes. Using a spoon, gently press the flesh down inside to create a boat-shaped hollow (papoutsaki). If the flesh is too voluminous, you can scoop out a portion of it and chop it finely.
Chef's tip
For a richer, classic Greek touch, you can also add a few chopped Kalamata olives to the tomato filling or some crumbled feta cheese along with the béchamel.
Melitzanes Papoutsakia are wonderful both fresh out of the oven and the next day, gently reheated, once the Mediterranean flavors have settled.
27 min
Under an hour
