Name: Papoutsakia Santorini (Greek - Main Course )
Cuisine: Greek
Ingredients: Eggplant - 2 (2); Ground meat - 500 grams (500 grams); Onion - 1 (1); Garlic - 2 cloves (2 cloves); Olive oil - 3 tablespoons (3 tablespoons); Tomato sauce - 400 grams (400 grams); Cinnamon - 1 teaspoon (1 teaspoon); Oregano - 1 teaspoon (1 teaspoon); Salt - to taste (to taste); Pepper - to taste (to taste); Feta cheese - 100 grams (100 grams); Parmesan cheese - 50 grams (50 grams)

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Papoutsakia Santorini (Greek - Main Course) Recipe

Papoutsakia Santorini is a variation of the traditional papoutsakia dish. It features roasted eggplant halves filled with a mix of ground meat, onions, spices, and topped with a generous layer of cheese and tomato sauce.

Ingredients:

Eggplant - 2 lb (2)
Ground meat - 1.1 lb (500 grams)
Onion - 1
Garlic - 2 cloves
Olive oil - 3 tablespoons
Tomato sauce - 14 oz (400 grams)
Cinnamon - 1 teaspoon
Oregano - 1 teaspoon
Salt - to taste
Pepper - to taste
Feta cheese - 3.5 oz (100 grams)
Parmesan cheese - 1.75 oz (50 grams)

Instructions

Preheat the oven to 200°C (400°F). Slice the eggplants in half lengthwise and scoop out the flesh.
Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the cheese is melted and golden brown.
Serve hot and enjoy the delicious Papoutsakia Santorini!
Sprinkle the eggplant halves with salt and let them sit for about 30 minutes to remove excess moisture.
Rinse the eggplant halves and pat them dry with a clean towel.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and garlic, and sauté until golden brown.
Add the ground meat to the skillet and cook until browned. Season with cinnamon, oregano, salt, and pepper.
Stir in the tomato sauce and cook for an additional 5 minutes.
Meanwhile, brush the eggplant halves with the remaining olive oil and place them on a baking sheet.
Fill each eggplant half with the meat mixture, dividing it evenly.
Top with crumbled feta cheese and grated Parmesan cheese.

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