Stuffed eggplant slippers (Melizanes Paputsakya) – detailed cooking recipe. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.4 kg small or medium sized round eggplant
- 600 gr ground beef
- 1 1/4 tsp salt plus a little more to season eggplant
- 1/4 tsp plus a pinch of black pepper, plus a little more to season eggplant
- Olive oil
- 1 finely chopped large onion
- 1/2 tbsp. dry white wine
- 3/4 Art. tomato sauce
- 2 tbsp. l finely chopped parsley leaves
- 3 tbsp. l (45 gr.) Butter
- 3 tbsp. l wheat flour
- 3 tbsp. milk
- 3/4 Art. finely grated Kefalotiri cheese (can be replaced Parmesan)
- 2 lightly beaten eggs
Recipes with similar ingredients: eggplant, ground beef, onions onions, eggs, milk, white wine, tomato sauce, Parmesan cheese, parsley
Recipe preparation:
- Preheat the oven to 180 ° C and lightly grease a large dish or baking dish. Wash eggplant well and cut them in half. (If the eggplant is large and has a lot of seeds, with a spoon or a knife for fruit, remove part of the pulp with seeds, leaving walls at least 1 cm thick. Pulp with seeds throw it away.) With a fork, make punctures inside the recess throughout surface. Salt and pepper the eggplant.
- Pour 1.5 cm of olive oil into a large frying pan. And heat it well. Put the eggplant halves, while several batches needed, and fry the slice down to softness and golden brown, 4-6 min. Neatly turn over the eggplant halves and continue to frying with another sides until they become very soft. Slotted spoon or spatula place the eggplant on a paper towel to absorb excess fat. Remove as much oil as possible, then put the halves in place. eggplant slice up into prepared form. If necessary repeat the same steps with the remaining eggplant halves, adding more olive oil if necessary.
- While eggplant is fried, in a large pan or roasting pan Preheat 2 tbsp. l olive oil and saute the ground beef with onions until golden brown, 6-8 minutes. Add 3/4 tsp. salt, 1/4 tsp pepper and you have white wine. Cook until it is almost not completely evaporated, 1-2 min. Add tomato sauce, mix and cook until the sauce thickens and becomes aromatic, 5-10 minutes Remove the pan from the heat, add the dining room a spoonful of parsley, try and add if necessary spices.
- Make bechamel sauce: in a small saucepan melt butter and add flour. Stir and fry until the appearance of aroma, 1-2 minutes Do not brown the flour. Enter quickly milk, stirring with a whisk until the resulting mixture becomes homogeneous, and cook until the sauce thickens, 4-6 minutes. Add 1/2 tsp salt, a pinch of pepper and 1/4 tbsp. cheese. Shuffle, add when need spices and remove the sauce from the heat. Let stand for 1-2 minutes. In a small bowl, beat the eggs until smooth. Add eggs in hot bechamel sauce and mix quickly. Use the sauce immediately or cover so that no film forms on the surface, and use later.
- When all the ingredients are ready, lay the eggplant halves on a baking sheet with the slice up. Take out some pulp if desired eggplant and add meat sauce. Spread the meat evenly stuffing in halves of eggplant. Spread the sauce evenly bechamel and sprinkle with the remaining cheese. Bake without coating, 40-45 min., until the eggplants warm up and the surface becomes golden brown. Pour sauce on top again, if desired. bechamel. Sprinkle with a little remaining parsley and serve immediately.
