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«Melitzanes Papoutsakia» is a traditional greek dish. It is made with eggplant halves filled usually with minced meat and topped with bechamel o rpotato puree or just cheese. «Papoutsakia» means little shoes and its name is due to the resemblance of the eggplant halves to little shoes. This is a » healthified» meatless version boosted with the fantasic flavor of parmigiano reggiano! With this recipe we patrecipate in the parmiggiano reggiano culinary contest.
Take care, our dear friends!
For the vegan version just substitute parmesan for a vegan cheese of choice
8 medium eggplants
1 zucchini, grated
1 carrot, grated
1 small red/green/orange/yellow pepper
1 onion, finely chopped
3 garlic cloves
2 mushrooms, finely chopped
100 gr. Parmigiano, diced+100 gr, grated
2 tomatoes, sliced (for topping)
1 tomato, grated
5 Tbsp parsley, finely chopped
10 Tbsp olive oil
potatoes, cut in small pieces
salt and pepper
Cut the eggplants in two pieces, place them in salted water for 30 minutes. Then rinse and dry them. Brush them with olive oil and place them on a baking sheet lined with parchment paper. Bake at 180C for about 30 minutes or until soft. In the meanwhile saute zucchini, onion, peppers, garlic, mushrooms, carrot and parsley. Remove eggplants from the oven and allow to cool. Then remove the flesh with a spoon so there is room for the filling. Finely chop the flesh and add it in the veggie mixture. Season with salt and pepper and add the diced parmesan. Stir to combine. Divide the filling into the eggplants. Top with tomato slices. Place potatoes in a bowl, season with salt, pepper and oregano. Add the grated tomato. Arrange them in the baking dish along with the eggplants. Bake at 200C for 20 minutes, then remove from oven, sprinkle the eggplants with grated parmesan and bake for another 5-10 minutes. Enjoy!