Recipe of Quick Stuffed aubergines (papoutsakia)

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Now you know that junk food isn't necessarily what you have to eat when you want to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let's go back to stuffed aubergines (papoutsakia) recipe. To cook stuffed aubergines (papoutsakia) you only need 15 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Stuffed aubergines (papoutsakia):

1. You need 4 of large round aubergines.
2. Use of For the mince filling.
3. You need 1 kg of ground meat.
4. Provide 1 of onion, chopped.
5. You need 4 of ripe tomatoes.
6. Prepare 250 ml of olive oil.
7. Prepare 250 ml of wine.
8. Get 1 of cinnamon stick.
9. Provide of salt, pepper, ground pimento.
10. Prepare of For the bechamel sauce.
11. You need 3 tbsp of butter.
12. Prepare 4 tbsp of flour.
13. Take 750 ml of milk.
14. Take 1 of egg.
15. Provide of salt, pepper, ground nutmeg.

Instructions to make Stuffed aubergines (papoutsakia):

1. Cut the aubergines in half, lengthwise, to get 8 pieces.  Place them in a bowl with salted water and allow them to soak overnight to degorge.  The next day, rinse, strain, and proceed to hollow each piece out, leaving approximately 1cm thick wall. Take care not to pierce the skin..
2. Preparing the mince filling  Sauté the onion and mince in heated oil until the mince is brown.  Add the wine, let it reduce (evaporate), then add the chopped tomatoes, salt, pepper, cinnamon stick and ground pimento..
3. Preparing the bechamel sauce  Melt the butter and add the flour, while stirring constantly.  Pour in the milk while stirring, to prevent any lumps from forming.  Remove the saucepan from the heat, stir in the egg well, and season with salt, pepper and a pinch of ground nutmeg..
4. Fill the augergine "shoes" with mince mix and cover each one with a layer of bechamel sauce.  If desired, you could sprinkle the surface of the bechamel with grated cheese of your choice, preferrably a melting type..
5. Line an ovenproof dish with greaseproof paper.  Carefully transfer the 8 filled aubergine "shoes" and let them bake, uncovered, at 180 degreesC, for approximately 45 minutes, until the aubergines are tender and the bechamel sauce turns golden..

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