Meat-stuffed eggplants (papoutsakia)

Meat-stuffed eggplants (papoutsakia)

Melitzanes papoutsakia
Title in Greek: 
Μελιτζάνες παπουτσάκια
Recipes Categories: 
Meat-stuffed eggplants (papoutsakia)
Preparation Time: 

6 aubergines (round)
Half kilo (1 lb 2 oz) minced meat
2-3 ripe tomatoes, diced
2 onions, finely diced
1 teacup olive oil
1 bay leaf
1 clove garlic
Oil for frying
Parmesan chcese, grated

Cooking Time: 
Cooking Directions: 

- Lightly saute the onions in the oil. Add the minced meat and saute for 10 minutes stirring constantly. 
- Add the tomatoes, the garlic, the bay leaf, salt pepper and a small amount for water and allow the mixture to simmer for about an hour.
- In the meantime, wash the aubergines and slice them in two, lengthwise. With a sharp knife make incisions down their centre and place the aubergines in salted water for about an hour. 
- Next, drain the aubergines, fry them in very hot oil and arrange pulp and add it to the meat mixture. 
- Fill the aubergine halves with this mixture and cover them with thick bechamel sauce. 
- Sprinkle the stuffed aubergines or the «little shoes» -as they are called- with grated Parmesan cheese and bake them in a medium oven for about 25 minutes

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