Papoutsakia (stuffed aubergines)
- 4 aubergines
- olive oil
- thyme
- salt & pepper
For the tomato sauce
- ½ kg ground beef
- 4 tablespoons of olive oil
- 1 onion, finely chopped
- 1 carrot, grated
- 1 tbsp tomato paste
- 1 pinch of sugar
- 60mL cognac
- 2 freshly grated tomatoes
- 1 bay leaf
- ½ stick of cinnamon
- salt & pepper
For the bechamel
- 2 tablespoons of flour
- 2 tablespoons of butter
- ½ L of milk
- 1 egg
- salt & pepper
- 2 pinches of nutmeg
- 100g Kefalotiri, grated
Instructions:
- Wash the aubergines and cut them lengthwise into two pieces. Slightly cut the inner side with a sharp knife and place it on a baking sheet. Brush with olive oil and sprinkle with salt, pepper and thyme. Bake at 200 ° C in the oven for about 30 minutes to soften the aubergines.
- Fry the minced meat with olive oil in a hot pan. Add the onion and let them cook until they become translucent. Then add the carrots, sugar and tomato paste. Deglaze with cognac.
- Add tomatoes, salt and pepper and let it simmer for 15-20 minutes over moderate heat. Add the bay leaf and cinnamon at the end.
- Melt the butter in another saucepan and add the flour. Stir with a whisk for 2 minutes and add the milk gradually. Add salt, pepper and nutmeg and stir constantly until the liquid becomes a thick, smooth cream. Add an egg and half of the grated cheese.
- Fill the aubergines with the tomato sauce, cover with a tablespoon of béchamel and sprinkle with the rest of the cheese.
6. Bake in a preheated oven at 180 ° C for approximately 35-40 minutes.
Good luck!