Tender Eggplant Papoutsakia with Bechamel Sauce
These tender, baked eggplants, also known as "little shoes," are filled with a savory ground meat filling and topped with a creamy béchamel sauce. It's a crowd-pleasing dish that's perfect for a satisfying meal.
This video will guide you through every step of making Papoutsakia, from prepping the eggplants to creating the flavorful filling and decadent sauce. You'll learn how to achieve perfectly cooked eggplant and a smooth, delicious béchamel.
INGREDIENTS:
INGREDIENTS:
- 4 medium eggplants
- 1 tbsp salt
- 1 litre of water
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For the meat sauce
- 500 g ground veal meat (veal+pork)
- 30 ml olive oil
- 1 onion
- 1 tsp tomato paste
- 500 ml tomato juice
- 1/2 cinnamon stick
- allspice
- 200 ml of water
- salt and pepper
For Bechamel sauce:
- 50 g butter
- 50 g plain flour
- 500 ml warm milk
- 1 egg
- 20 g grated cheese
- nutmeg
- salt and pepper
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For the sauce
- 100 ml of water
- 1 clove of garlic
- oregano
- 1 tbsp tomato paste
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