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Papoutsakia (stuffed Eggplant With Minced Meat And Béchamel ) Recipe

Papoutsakia (Stuffed eggplant with minced meat and béchamel ) Recipe
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Cooking Time : 1 minutes
Serving : 5
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Prepare the ingredients before making Papoutsakia (Stuffed eggplant with minced meat and béchamel ) in your home. Then, follow these steps below to serve Papoutsakia (Stuffed eggplant with minced meat and béchamel ) for your family or friends.

Ingredients: Papoutsakia (Stuffed eggplant with minced meat and béchamel )

  • 1 olive oil, to cook
  • 5 medium eggplants
  • Filling
  • 500 grams minced meat, beef
  • 1 tbsp tomato paste
  • 1 medium onion, chopped
  • 2 1/2 cup water, to cook
  • 3 tbsp olive oil
  • 1 salt and pepper to taste
  • Béchamel
  • 500 ml milk
  • 2 tsp flour
  • 1 tbsp butter
  • 1 1/2 tbsp parmesan cheese, or any other similar hard cheese
  • 1 pinch salt, if cheese is salty add more or less according to your taste
  • 1/2 tsp ground nutmeg, optional

How to Make Papoutsakia (Stuffed eggplant with minced meat and béchamel )

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Papoutsakia (Stuffed eggplant with minced meat and béchamel ) in your home by yourself.

    Step 1
  • In a casserole put olive oil, when hot add minced meat stir until changes colour. Add onion and stir.
  • Step 2
  • In a glass of water dissolve tomato paste. Add all filling ingredients in the casserole until minced meat is cooked, about 20 minutes.
  • Step 3
  • In another casserole add milk, when hot add butter, nutmeg, salt and flour and stir very well not to make any pellets.
  • Step 4
  • When is turning into a creamy sause remove from heat, add parmesan and stir well for 3 minutes. Almost takes 15 minutes to cook.
  • Step 5
  • Cut eggplants in half and remove the 1/3 from the inside with a spoon, careful not to break the shape.
  • Step 6
  • In a baking pan add olive oil to cover the bottom. Put eggplants, fill with minced meat and add béchamel on top.
  • Step 7
  • Bake until eggplants are soft and béchamel golden brown, to 180 oC for 30 minutes.
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