Greek Papoutsakia | Eggplant Baked with Béchamel
(0)
65 min
Under an hour
Kifli Kukták
A görög konyha egyik legízletesebb ékköve a papoutsakia (azaz „kis cipellők”), ahol az omlósra sült, felezett padlizsánokat gazdag, illatos fűszeres marharaguval töltjük meg, majd selymes, szerecsendiós besamelmártással és pirult sajttal koronázva sütjük aranybarnára a sütőben.
Ingredients
Preparation method
Preparation and baking the eggplants
Preheat the oven to 200 °C. Wash the eggplants, cut them in half lengthwise, and score the flesh in a crosshatch pattern, taking care to keep the skin intact.
Place the halved eggplants cut-side up on a baking sheet lined with baking paper, drizzle with half of the olive oil, sprinkle with a little salt and pepper, and bake in the oven for 20-25 minutes until the flesh softens.
Preparing the meat sauce
Heat the remaining olive oil in a deep skillet. Add the finely chopped onion and sauté for 4-5 minutes until translucent. Stir in the crushed garlic and sauté for another 1 minute.
Chef's tip
The secret of Greek cuisine is ground cinnamon in the meat sauce: just a tiny pinch is needed to impart a deep, warm Mediterranean aroma to the dish.
If you want an even richer béchamel, you can stir a beaten egg yolk into the slightly cooled sauce along with the cheese after removing it from the heat.
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