Stuffed aubergines
Stuffed aubergines are called Papoutsakia in Greek (small shoes). It's aubergines with meat and usually bechamel sauce on top. I skipped the bechamel and sprinkled with grated cheese. I used 3 different kinds of cheese, mozzarella, kefalograviera (like gruyere I think) and a smoked cheese that really took the recipe to the next level.
Stuffed aubergines
Stuffed aubergines are called Papoutsakia in Greek (small shoes). It's aubergines with meat and usually bechamel sauce on top. I skipped the bechamel and sprinkled with grated cheese. I used 3 different kinds of cheese, mozzarella, kefalograviera (like gruyere I think) and a smoked cheese that really took the recipe to the next level.
Open in Cookpad AppSteps
- 1
Wash the aubergines, cut the green top and cut lengthwise. With the knife make cuts, taking care not to cut through the skin. Sprinkle with olive oil and put in the oven, 175°, for 30 minutes.
- 2
Pour some olive oil in a pot and saute the chopped onions and garlic. Add the ground meat and cook until it changes colour. Add the tomato sauce, parsley and spices and let cook for about 30 minutes or until it's not very juicy any more.
- 3
Take the aubergines out of the oven and with a spoon mash the inside.
- 4
Put spoonfuls of the ground meat on top of each aubergine
- 5
Put the cheese on top and back in the oven for 10-15 minutes, or until the cheese is melted and golden
- 6
Serve with a green salad!
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