Stuffed aubergines with minced meat (Melitzanes papoutsakia)
Stuffed aubergines with minced meat, a delicious Greek recipe (Melitzanes papoutsakia). Served with béchamel and kefalotyri cheese. Perfect for special occasions.
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Cooking tools:
- Chef's knife
- Cutting board
- Colander
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Grater
- Measuring cup
- Paper towel
- Baking dish
- Spoon
- Oven
- Stove
Ingredients
- globe aubergines: 6 large
- minced veal: 400g
- olive oil: 2/3 cup
- garlic: 3 cloves, finely chopped
- onion: 1, finely chopped
- tomatoes: 2 ripe, firm
- parsley: 2-3 tablespoons, finely chopped
- kefalotyri cheese: 350g, finely grated
- béchamel: 2 cups, store-bought or homemade*
- salt a bit
- pepper freshly ground
- sugar a little bit (optional)
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