Stuffed eggplants with meat (Papoutsakia)

Delicious Recipe: Stuffed Eggplants with Meat (Papoutsakia)

If you're looking for a special recipe that brings Mediterranean flavors directly to your table, you've come to the right place! Stuffed eggplants, also known as Papoutsakia, are a dish that perfectly combines the taste of vegetables with the richness of meat and the creaminess of Bechamel sauce. This recipe is not only easy to make but also very impressive, making it ideal for festive dinners or family lunches.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4 servings

Your magical ingredients:

*For the eggplants:*
- 4 small eggplants (choose medium-sized eggplants with smooth, shiny skin)
- 500 g minced meat (a mix of beef and pork will provide a richer flavor)
- 1 large onion (finely chopped)
- 1 cup white wine (optional, but recommended for extra flavor)
- 2 tablespoons olive oil (extra virgin oil is ideal for an authentic taste)
- 100 g grated cheese (or feta cheese for a salty note)
- salt, pepper, sweet paprika (for a balanced taste)
- a pinch of cinnamon (this will add depth of flavor)
- fresh parsley, chopped (for a touch of freshness)
- 1 tomato (sliced for decoration)
- 1 cup tomato juice (or fresh crushed tomatoes)

*For the Bechamel sauce:*
- 2 cups milk (whole milk will provide a creamy texture)
- 4 tablespoons flour (white flour is the most suitable)
- 20 g butter (for a rich sauce)
- salt, pepper, nutmeg (for seasoning)
- 1 egg (beaten, to thicken the sauce)

Step by step: Preparing the stuffed eggplants

1. Preparing the eggplants:
- Start by washing the eggplants and partially peeling them, leaving alternating stripes (this not only improves the appearance but also helps with flavor absorption). Cut the eggplants in half lengthwise and rub the inside with salt. Let them sit for 30 minutes.
- This step helps to eliminate the characteristic bitterness of the eggplant and will make the dish more pleasant to taste.

2. Meanwhile, prepare the filling:
- In a wok or deep skillet, add the minced meat, chopped onion, and wine. Cook over medium heat for about 30 minutes, stirring occasionally, until the liquid has evaporated.
- Season with salt, pepper, and sweet paprika. Finally, add a pinch of cinnamon and the chopped fresh parsley to enhance the flavors.

3. Preparing the eggplants for filling:
- After 30 minutes, rinse the eggplants under cold water to remove the salt. Then, place them in hot water for about 15 minutes to soften.
- Using a spoon, scoop out the flesh from the inside of the eggplants, leaving a thin wall to maintain their shape. Reserve the flesh for other dishes or add it to the filling.

4. Filling the eggplants:
- Place the eggplants in a baking dish lined with parchment paper and drizzle with a little olive oil. Fill each half of the eggplant with the meat mixture.
- Add a spoonful of Bechamel sauce on top of each half, followed by the grated cheese and a thin slice of tomato.

5. Preparing the Bechamel sauce:
- In a pan, melt the butter over low heat, then add the flour. Stir for 1-2 minutes until a paste forms.
- Start gradually adding the hot milk while continuously stirring to avoid lumps. Keep stirring until the sauce becomes smooth and thick.
- Finally, season with salt, pepper, and nutmeg, and add the beaten egg, stirring quickly.

6. Baking:
- Pour the tomato juice into the baking dish, cover with aluminum foil, and place in a preheated oven at 180°C for 20 minutes.
- After this time, remove the aluminum foil and let the eggplants bake for another 25 minutes until they are beautifully browned on top.

7. Serving:
- Once the eggplants are ready, take them out of the oven and let them cool slightly. Serve them warm, sprinkled with fresh parsley, alongside a tomato salad or a crunchy green salad.

Practical tips:
- You can experiment with other types of meat, such as chicken or turkey, for a lighter version.
- If you want a vegetarian version, replace the meat with chopped vegetables and mushrooms, adding tofu or feta cheese for extra protein.
- The Bechamel sauce is an excellent base for many other dishes, so keep the recipe for future use.

Nutritional information:
This stuffed eggplant recipe contains approximately 450 calories per serving, being a good source of protein due to the minced meat and containing vitamins from the eggplants and tomatoes.

Frequently asked questions:
- Can I use other vegetables? Yes, you can replace the eggplants with zucchini or bell peppers.
- How can I store leftovers? Keep them in an airtight container in the fridge for 2-3 days. They can be reheated in the oven or microwave.
- What drinks pair well with this dish? A dry white wine or a cold lemon tea will perfectly complement the flavors of the stuffed eggplant.

This stuffed eggplant recipe is not only delicious but also a true feast for the eyes. Try it and enjoy a delightful meal full of stories and flavors!