Papoutsakia Santorini

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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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