ReceptnaptárPapoutsakia (aubergines stuffed with mince and béchamel)
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Ingredients
Method
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- Halve the aubergines lengthways, score the flesh, brush with oil and bake at 200 °C for 20 minutes; scrape out the soft flesh and chop it.
- Soften the onion in the olive oil, add the mince and fry until crumbly, then the aubergine flesh, tomato purée and cinnamon; season and cook for 10 minutes.
- For the béchamel, cook the flour in the butter, pour in the milk, cook until thick and, off the heat, stir in the yolk.
- Fill the aubergine shells with the meat, spread béchamel on top and sprinkle with cheese.
- Bake at 200 °C for 20-25 minutes until golden; packed in portions it keeps 3 days; it heats through in the microwave in 1.5-2 minutes (and can be eaten cold).
A Receptnaptár original recipe. Calories and protein are estimated.
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