Papoutsakia

Name: Papoutsakia
Cuisine: British
Ingredients: 4 aubergines; Cheese, grated; 500 g mince; 1 onion; 2 cloves garlic; 1 can chopped tomatoes; 1 tbsp tomato purée; 1 carrot, grated; 1 bay leaf; 1/2 stick cinnamon; 60 ml brandy; 600 ml milk; 40 g flour; 40 g butter; 1 egg; Salt; Water; 250 g passata; Olive oil; Salt and pepper

Tom Jacobs @snakey_jakey

Cambridge

Greek dish with aubergines topped with mince and bechamel sauce

Tom Jacobs @snakey_jakey

Cambridge

Greek dish with aubergines topped with mince and bechamel sauce

Saved

Ingredients

4aubergines
Cheese, grated
Mince
500 gmince
1onion
2 clovesgarlic
1 canchopped tomatoes
1 tbsptomato purée
1carrot, grated
1bay leaf
1/2 stickcinnamon
60 mlbrandy
White sauce
600 mlmilk
40 gflour
40 gbutter
1egg
Salt
Tomato sauce
Water
250 gpassata
Olive oil
Salt and pepper

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Steps

1

Cut in the aubergines in half, leaving the top stork attached. Score flesh in a diamond pattern, put oil and salt on top then cook at 200oC for 30min
2

For the mince, brown the mince in a pan then add the onions and garlic. Cook for 5min
3

Add tomato purée, brandy, cinnamon stick, sugar, bay leaf, carrots and chopped tomatos. Season with salt and pepper. Put the lid on the pan and simmer on low heat for 30min. Remove cinnamon after 5min
4

For the white sauce, put the butter, flour and milk in a sauce pan, heat and stir continuously until thicken. Take of the heat, add the egg and stir in.
5

To assemble, in an oven proof dish, lightly mash the aubergine flesh with a spoon and make a crater for the mince. Add the mince then white sauce and finally the grated cheese on top.
6

For the tomato sauce, mix the passata, oil and water. Pour into the dish so it surrounds the aubergines but doesn’t go on the top of them.
7

Cook at 200oC for 40min