Recipe Papoutsakia, Eggplant stuffed with herbed mince beef. Greek Restaurant Melbourne - Saganaki Grill and Bar - Traditional and Modern Greek Cuisine on the Water at NewQuay Docklands, Victoria, Australia. Greek Dining Melbourne

Recipe: Papoutsakia, Eggplant stuffed with herbed mince beef

Serves 1

Ingredients
Eggplant ½
Meat sauce 100gms (recipe below)
Béchamel sauce 50gms (recipe below)
Crumbled feta 25gms
Chopped parsley 2gms
Salt 2gms
White pepper 2gms

Method
• Season eggplant with salt & pepper and roast in the oven at 180°C until evenly cooked
• Spoon in the meat sauce
• Cover half the eggplant with the béchamel sauce and sprinkle the feta on top and bake for 5 minutes at 180°C

To Serve
• Sprinkle with fresh chopped parley and serve immediately
TIP – for that extra special touch, serve the eggplant on a bed of Napoli sauce

BECHAMEL SAUCE RECIPE
Ingredients Butter 50gms Flour 50gms Cloves 2ea Bayleaf 1ea Milk 750 ml Cream 250ml Onion 1 whole	Method • Skewer the cloves and bay leaf onto the whole onion. Place in a saucepan with the milk and bring to the boil and strain. • In a separate bowl, mix the butter & flour, set aside • When milk is boiled add the cream and simmer. • When hot add the butter flour mixture by making small pellets and whisking vigorously till the desired consistency is obtained. Strain.

MEAT SAUCE RECIPE

Ingredients
Mince beef 200gms
Onions finely diced 50gms
Celery finely diced 50gms
Carrot finely diceD 50gms
Napoli sauce 50gms
Bay leaf 1ea
Garlic minced 20gms
Basil fres 2 sprigs
Oregano 5gms
Chopped fresh rosemary 5gms
Sugar 2gms
Salt 3gms
Black pepper 3gms

Method
• Sauté the garlic. Add the onions and sauté till golden brown. Add the carrots and celery and sauté
• Add the mince and cook till all lumps are broken and the meat is browned evenly. Add all the herbs and mix
• Add the tomato sauce and simmer for half an hour.
• Add the seasoning and the sugar.

Recipe courtesy of
Saganaki Greek Cuisine & Grill