Classic recipe, with many variations, awakening old memories of “grandma’s food”.
Here I suggest the minced eggplant shoes (Papoutsaki).
Materials for 4 people
4 small eggplants flasks
1 cup. olive oil
500 g minced beef
2 large chopped onions
1–2 cloves garlic chopped
4 boxes. of parsley soup
3–4 ripe tomatoes chopped and peeled
4 sliced tomatoes
4 slices of toast cheese
Preheat the oven to 180; C degrees. Wash the eggplants and cut them halfway along with the stalk so that each piece has its own. Make a mark in the center of each eggplant and drain enough of its flesh. Remove the seeds and chop the crumb. Lightly fry the eggplants on both sides.
Sauté the onions in the garlic with half the oil and add the minced meat, aubergine, parsley, tomatoes, salt and pepper. Simmer the filling until it is liquefied and left with its oil only. Fill eggplants and cover with a slice of tomato and a slice of cheese on top. Put them in a pan, glue them together and sprinkle with the remaining olive oil. Bake for 20΄-25΄ and serve hot.
Traditionally baby eggplants are covered with besamel cream. The version we propose is lighter but very tasty.
Keywords: Papoutsaki, eggplant