Feta Stuffed Meatballs in Tomato Sauce | Akis Petretzikis
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The definition of Greek comfort food: juicy meatballs, stuffed with feta cheese and cooked in a rich tomato sauce! Just follow my instructions and enjoy a hearty meal with your family and friends.
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Chef: Akis Petretzikis
Director | Video Editor: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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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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Chef: Tina Kokonas
Director: Elenee Young
Video Production: Narra Studios
Video Editing: Kim Capiral, Narra Studios
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How To Make Moussaka-Stuffed Eggplant (Papoutsakia) | Rachael Ray
Watch Rach prepare papoutsakia—little shoes in Greek—eggplant boats that she stuffs with ground lamb or beef, tomatoes and white sauce.
Παραδοσιακά Παπουτσάκια | Άκης Πετρετζίκης
Παπουτσάκια με Μπεσαμέλ | Papoutsakia me besamel | Άκης Πετρετζίκης
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Σκηνοθεσία: Λεωνίδας Πελιβανίδης
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Video Editor: Μιχάλης Μπαρμπαρής
Ειδικοί συνεργάτες: Mary-Rose Ανδριανοπούλου, Γιάννης Μπουροδήμος, Δημήτρης Δήμας, Μάρκος Παπακωνσταντίνου, Κατερίνα Βασιλακοπούλου, Μαρία Βασιλακοπούλου, Κελλίνα Δημητριάδη, Γιάννης Μάργαρης, Έρη Χρηστογιάννη
Greek Style - Vegetarian Stuffed Eggplant: Veg. Melitzanes Papoutsakia
Μελιτζάνες παπουτσάκια
Get this recipe with exact measurements here:
Serves 4:
2 eggplants
2 potatoes, peeled and sliced 1/4 inch thick
1 small onion, finely chopped
1/4 cup olive oil, plus 2 tablespoons
5 small Portobello mushrooms, chopped
14.5 ounces canned diced tomatoes, or grated fresh tomatoes
1/3 cup garbanzo beans/chick peas
6 Kalamata olives, sliced
salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
pinch crushed red pepper flakes
about 2 cups shredded mozzarella cheese
about 2 cups cubed feta cheese
1/4 cup fresh, chopped parsley
Preheat oven to 500 degrees Fahrenheit, 260 degrees Celsius.
Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce.
Brush inside and outside with some olive oil and season with salt and pepper.
Place on a baking tray lined with foil.
Bake in the oven for 6-7 minutes. Set the oven to the broil setting. Broil the eggplant on the middle rack for about 6 minutes or until golden.
Remove from oven and set aside to cool.
Reduce the oven temperature to 400 degrees Fahrenheit, 204 degrees Celsius.
Place the potato slices in a 9 by 13 inch baking tray. Drizzle 2 tablespoons olive oil over them and season with salt, pepper, and oregano on both sides. Bake for 15 minutes. Remove from oven and set aside.
Leave the oven on at 400 degrees.
To make the sauce, combine the onions, garlic, and olive oil in a saucepan and cook over medium heat about 15 minutes or until soft and golden. Stir often and reduce the heat if the onions and garlic begin to brown too fast. Smash the garlic with a wooden cooking spoon.
Add the chopped mushrooms to the pot and cook over high heat about 2-3 minutes. Season lightly with salt and pepper.
Add the eggplant pulp and cook for 3-4 minutes, mixing so that it does not burn. Season lightly with salt and pepper.
Mix in the diced tomatoes, salt, pepper, oregano, and 1.4 cup water. Cook 20-25 minutes on medium heat and mixing often. Add some more water if necessary. The sauce is ready when the eggplant is soft and breaks down to create a thick, rich sauce. If after 25 minutes there is too much liquid in the pot, increase the heat to high and cook while stirring until it thickens.
Stir in the sliced olives and chick peas with the parsley. Taste seasoning and add more salt and pepper if needed.
Crumble some feta and place inside each eggplant. Distribute the sauce evenly into each eggplant and tp with the remaining crumbled feta cheese.
Bake in the center rack for 30 minutes. Remove from oven and top with the shredded mozzarella cheese. Return to oven and bake 15 more minutes.
Remove from oven and set aside to cool at least 10 minutes before serving.
Serve with salad and toasted hearty bread.
Enjoy!
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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