Saltonomy
  • Home
  • Saltonomy
  • Gastronomy
    • Recipes
  • Travel
  • Magazine
    • Interviews
    • Stories
No Result
View All Result
Saltonomy
  • Home
  • Saltonomy
  • Gastronomy
    • Recipes
  • Travel
  • Magazine
    • Interviews
    • Stories
No Result
View All Result
Saltonomy
No Result
View All Result

Aubergines stuffed with minced meat (Papoutsakia)

by Saltonomy Team
February 21, 2025
0 0
Home Gastronomy

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)

Serves: 4
Cooking time: 40' minutes
Print Recipe

Ingredients

  • 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.

Tags: AuberginesKavalaminced meatOlive Oil
ShareTweetPin
Previous Post

Jams that make breakfast taste like a vacation

Next Post

Happy New Year’s Eve! Celebrate with greek traditions

Saltonomy Team

Saltonomy Team

Next Post

Happy New Year's Eve! Celebrate with greek traditions

Dimitris Kouretas

Prof. Dr. Dimitris Kouretas: Uncovering the science of fasting

Saltonomy

  • Saltonomy
  • Advertise
  • Privacy Policy
  • Contact Us

Copyright © Saltonomy. Powered by Pavla S.A.

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In
No Result
View All Result
  • Home
  • Saltonomy
  • Gastronomy
    • Recipes
  • Travel
  • Magazine
    • Interviews
    • Stories

© 2023 Saltonomy. All rights reserved.