How To make Papoutsakia with Meatballs

Delicious Vegetarian Papoutsakia Recipe: Greek Flavors Reimagined! 4K

Indulge in the mouthwatering world of Greek cuisine with this tantalizing recipe for Vegetarian Papoutsakia! These delectable eggplant boats are generously stuffed with a flavorful mixture of veggies, aromatic herbs, and a creamy béchamel sauce that's sure to captivate your taste buds. Whether you're a dedicated vegetarian or just seeking a delightful twist on a classic dish, this Vegetarian Papoutsakia will take your culinary journey to new heights.

#VegetarianGreekCuisine #EggplantDelights #GreekFlavors #MouthwateringRecipes #MeatlessDelights #CreativeCooking #WholesomeEating #DeliciousVeggies #CookingInspiration #GourmetVegetarian

Greek papoutsakia (stuffed aubergines in the oven)

This is a traditional Greek dish named papoutsakia a very tasty and delicious recipe for all the family

Greek stuffed eggplants - Papoutsakia | Akis Petretzikis

Greek stuffed eggplants | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.

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Delicious Melitzanes Papoutsakia Recipe - Greek Stuffed Eggplants

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Eggplant Meatballs recipe stuffed with homemade Cheese - Very easy and tasty recipe with Aubergine????

Before the eggplant season ends, I'm going to propose you a classic of Italian cuisine, but with an extra ingredient: Eggplant Meatballs with Cheese Filling ????
In this video I'm going to use the homemade Paneer, you can use the cheese you prefer ????

Ingredients:
Eggplant 3 or 850 g
Egg 1
Breadcrumbs 4 tbsp
Parmesan 4 tbsp
Flour 4 tbsp
Mint or Parsley
Salt 1 pinch
Pepper 1 pinch
Cheese that you like
Fry oil

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Amazing Stuffed Eggplant Recipe | Papoutsakia (Little Shoes)

This delicious stuffed eggplant recipe is so good and so quick! It makes an amazing family dinner as well as a great meal-prep idea for those busy weeknights.

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Recipe:
Ingredients
1¼ cup olive oil, divided
1 yellow onion, chopped
2 cloves of garlic, minced
Salt and Pepper
1 lbs ground beef
1 can of diced tomatoes
3-4 eggplant
2 eggs
4 tbsp flour
3 cup whole milk
1½ cup parmesan cheese, powder
1 cup parmesan cheese, shredded

Directions
Preheat oven to 400F.

Heat oil in a large pot.

Add chopped onions and cook until translucent.

Add minced garlic and ground beef.

While the beef mixture cooks, hollow out 3-4 eggplants and set the chopped flesh aside in a large bowl.

Take the skins and lay them skin down on a baking pan, sprinkle with salt and pepper, and drizzle with 2 tbsp olive oil.

Cook in the oven for 10 minutes, then set the oven to broil and leave them in another 10 minutes.

While those are cooking in the oven, add the diced tomatoes to the ground beef mixture along with salt and pepper.

Add the chopped eggplant, then cover and let simmer on low-medium heat for 20-25 minutes.

While that’s cooking, (don’t forget to check your eggplant!) make the Bechamel sauce.
In a medium saucepan, add ¼ cup of olive oil or unsalted butter.

Add the flour, milk, and parmesan cheese and stir continuously until it is thickened. Set aside.

Scramble the eggs and stir them into to the ground beef mixture and set the oven temperature to 375F.

Fill the eggplant skins with the ground beef mixture and top with Bechamel sauce. Sprinkle some shredded parmesan on the top.

Bake for 10-12 minutes (or until the tops are golden brown).

Serve with salad (or the side of your choice) and enjoy!

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