Papoutsakia (Baked Eggplant "Little Shoes"
| Yield: | 4 Servings |
| Categories: | Greek, Meats, Medieval, Lamb |
| 2 | md | Eggplant; (about 1 pound ea. |
| ;washed but not peeled | ||
| 10 | tb | Olive oil |
| 1/2 | c | Onion; finely chopped |
| 1/2 | lb | Lamb, lean ground |
| 1 | c | Tomato puree; canned |
| 2 | tb | Parsley; finely chopped |
| ;prefer flat leaf parsley | ||
| 1/2 | ts | Garlic; finely chopped |
| Black pepper; freshly ground | ||
| 1 | ts | Salt |
| 1/4 | c | Kefalotiri; freshly grated |
| ;or use Parmesan cheese | ||
| SALTSA BESAMEL (CREAM SAUCE | ||
| 1 | c | Milk |
| 2 | ts | Butter |
| 2 | Egg | |
| 2 | tb | Flour |
| 1/4 | ts | Salt |
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