Stuffed aubergines with minced meat are called papoutsakia (little shoes) in Greece, probably because, well, they look like small shoes! The recipe originates from Constantinople.
Stuffed Aubergines (Papoutsakia)
Print RecipeIngredients
- 2 large aubergines
- 600 gr minced beef
- 3 large tomatoes
- 1 large onion
- 1 bunch of parsley
- 1 glass of water
- 3 bay leaves
- 4-5 allspice seeds
- 3 cloves
- 200 gr feta cheese
- 1 glass of olive oil
- Salt
- Pepper
Instructions
1. Cut the aubergines in half and place them in a bowl filled with water.
2. Add 2 tbsp of salt and leave them covered for about 1 hour. The salt with the water extract the bitterness from the aubergines.
3. Chop the onions and drizzle a frying pan with olive oil.
4. Fry the onions for about 5 minutes over medium heat until they become translucent.
5. Add the minced meat
6. Add the diced tomatoes
7. Add the water, bay leaves, nutmeg, cloves and season with salt and pepper.
8. Simmer for about 40-50 min over medium heat until all the liquid has evaporated**.
9. Dry the aubergines with kitchen paper and remove half of their flesh with a spoon.
10. Fry the aubergines in a pan with some olive oil for approximately 10 minutes on both sides.
11. Place them on kitchen paper to allow the excess oil to drip off.
12. Chop their flesh with a knife without damaging their skin.
13. Fill the aubergines with the mix of onion, tomato and minced meat.
14. Place them in an oven preheated to 180 C for approximately 30 minutes
15. Remove and place crumbled feta cheese on top. Then place in the oven for another 10 minutes
Tips
*Add 2 slices of lemon to prevent the aubergines from oxidising and discolouring.
