Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia)

May 27, 2023May 27, 20230 1
Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia) recipe for a hearty dinner
in Main

Prep

40 min

Cook

85 min

Ready In

125 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 medium onions , finely chopped
1 lb ground beef ( lamb preferred )
1/4 cup butter
2 medium tomatoes , chopped
2 teaspoons salt
1/2 teaspoon pepper
chopped parsley
1 egg , slightly beaten
1/2 cup grated hard greek cheese
2 tablespoons dry breadcrumbs
2 1/4 lbs eggplants ( about 12 )
1 cup bechamel sauce ( recipe follows )
1 egg , beaten
1 1/2 cups tomato sauce
bechamel sauce ( makes one cup )
2 tablespoons butter
1/8 teaspoon pepper
3 tablespoons flour
1 dash nutmeg
1/2 teaspoon salt
1 cup milk

Nutrision Information

Servings Per Recipe
6
Calories
462
Sugar
10g
Fat
28g
Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia) is a traditional Greek dish that is made by stuffing eggplant halves with a flavorful beef and cheese filling. This hearty and satisfying meal is perfect for a cold winter's night, and it's sure to warm you up from the inside out. The dish is usually served alongside a side salad or some crusty bread, and it makes a great option for a dinner party or family gathering. The dish's name, Melitzanes Papoutsakia, means 'little eggplant shoes' in Greek, so get ready to fall in love with these delicious little morsels!

Instructions

1.Preheat the oven to 375°F (190°C).
2.Wash the eggplants and slice off the stem end. Cut them in half lengthwise and scoop out some of the flesh to create a cavity.
3.Put the eggplant halves in a baking dish and sprinkle them with salt. Drizzle with olive oil and roast for 25-30 minutes or until tender.
4.While the eggplants are roasting, prepare the filling. Melt the butter in a large skillet over medium heat. Add the onions and sauté until they are soft and translucent.
5.Increase the heat to high and add the ground beef. Cook, stirring occasionally, until the meat is brown and crumbly.
6.Add the tomatoes, salt, pepper, and parsley to the skillet. Turn down the heat and let the mixture simmer for 10 minutes.
7.Add the beaten egg, grated cheese, and breadcrumbs to the skillet. Mix well.
8.Fill each eggplant half with the meat mixture until heaped. Pour tomato sauce over the top of each stuffed eggplant.
9.Prepare the béchamel sauce. Melt butter in a small saucepan, add flour and cook, whisking constantly for 1-2 minutes.
10.Gradually add the milk and cook, whisking constantly, until the sauce thickens and coats the back of a spoon. Add salt, pepper and nutmeg.
11.Spoon béchamel sauce over the top of the tomato sauce on each eggplant half.
12.Bake in the preheated oven for 25-30 minutes or until golden brown on top.

PROS

Melitzanes Papoutsakia is a comforting and delicious dish that is perfect for a cozy night in.

Each serving provides a good source of protein and a variety of vitamins and minerals.

CONS

This dish can be high in calories and fat due to the beef and cheese.
It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Eggplant is a low calorie and high fiber vegetable that is a great source of vitamins and minerals like potassium, vitamin C, vitamin K, and folate.
It is rich in antioxidants and may help reduce the risk of heart disease and cancer.
Beef is an excellent source of protein, vitamin B12, and iron.

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