Papoutsakia is a traditional greek dish with eggplant, minced meat and bechamel !
Ingredients for the eggplants
Ingredients for the minced meat
- 1 plat au four
- 1 casserole
For the eggplants
Wash and cut eggplants in the middle lengthwise.
Using a knife, cross the flesh and put them in the oven dish.
With a brush, put olive oil on the eggplant and sprinkle with salt and thyme.
Bake in a preheated oven at 200 ° C for about 30 minutes to soften.
For the minced meat
Season the oil and sauté the minced meat over a high heat for cooking.
Add the onion to fade and cook for 5 minutes.
Add garlic and carrot. Cook for 1-2 minutes.
Then, pour the tomato sauce and sugar and rub the base.
Add the cognac and allow to evaporate completely.
Then, add the tomatoes, salt and pepper and cook on medium heat for about 15-20 minutes until the minced meat has no liquids.
Towards the end of cooking, season with bay leaf and cinnamon for a few minutes. Remove them after.
For the bechamel
Fill the grilled aubergines with the thick sauce of minced meat. Cover each aubergine with a spoonful of béchamel and spread it.
Bake in a preheated oven at 180 degrees C for about 35 to 40 minutes until the surface is brown.