Listen to the Episode – Lamb, Baklava & Family: Going Greek in Tarpon Springs
Servings: 4-5
Prep 2 hr
Cooking 1 hr
Ingredients
4-5 medium eggplant (2.2 lb)
1lb ground beef
3 green onions chopped
1 medium onion grated
½ cup parsley finely chopped
2 cups can tomatoes or fresh tomatoes chopped
½ cup of oil
1 egg
3 tbsp heavy cream
1 ½ cup béchamel sauce and 2 yolks
1 cup grated hard cheese
10 slices fresh tomato
Salt and pepper
finely chopped pepper
Preparation
Wash eggplant and cut in half. Sprinkle with salt and leave for 1-2 hr. Rinse it and leave it to drain. Fried the eggplant in the 1 cup of oil. Arrange the eggplant in the baking pan.
In the saucepan heat the oil and sauté the onions, add ground beef and continue to sauté. Add tomatoes, parsley, salt, and pepper. Cover and cook until the meat sauce is ready. Remove from heat and leave it to cool. Wisk the eggs with the cream. Add to the meat sauce. Put 2-3 tbsp of meat sauce in each eggplant and cover with béchamel sauce. Put one piece of tomato on each eggplant and sprinkle with grated cheese and finely chopped pepper.
Baked in the oven at 350 F for 1 hr. Serve the Eggplant Papoutsaki hot.
CREDITS
Host: Robin Sussingham
Producer: Dalia Colón