Baked Greek Papoutsakia | Stuffed Eggplants with Meat and Béchamel
(0)
65 min
Under an hour
Sezamo
Papoutsakia grecești sunt bărci fragede de vinete coapte la cuptor, umplute generos cu un sos aromat de carne tocată de vită, roșii și scorțișoară, încoronate cu beșamel catifelat și parmezan rumenit delicios.
Preparation method
Preparing and baking the eggplants
Preheat the oven to 200°C. Wash the eggplants, trim off the stems, and slice each eggplant lengthwise into two equal halves.
Using a sharp knife, score the eggplant flesh in a diamond pattern, taking care not to pierce the skin. Generously brush the surface with 20 ml of extra virgin olive oil and sprinkle with half of the sea salt.
Place the eggplant halves cut-side up on a baking sheet lined with parchment paper and bake for 25-30 minutes, until the flesh is soft and lightly browned. Remove them from the oven and gently press down the flesh with a spoon to create a spacious pocket for the filling.
Chef's tip
For an authentic Greek touch, you can also whisk an egg yolk into the béchamel after taking the saucepan off the heat, giving it an even richer golden color.
Papoutsakia are also excellent the next day, gently reheated in the oven, as the flavors of cinnamon and oregano become even deeper after resting.
15 min
Under an hour
