Stuffed eggplants with minced mushrooms and fasting bechamel - Melitzanes Papoutsakia
Eggplant dominates the dishes of the Mediterranean countries and can be made in many ways and give us delicious dishes in both cooking and pastry.We find it in Greek cuisine from the classic moussaka and papoutsakia to the sweet eggplant. A variation that resembles papoutsakia is the filling with minced mushrooms and a bechamel without eggs and milk but with an equally tasty result.
Ingredients
Ingredients for the stuffed eggplants:
- 4 piece eggplants
- 350 grams white mushrooms finely chopped
- 3 piece dried onion
- 3 piece spring onions finely chopped, only the white part
- 1/2 teacup dry white wine
- 1 teacup tomato concache
- 1/2 teacup olive oil
- 2 piece garlic teeth finely chopped
- 1 teaspoon sweet paprika
- 1 teaspoon dried basil
- 2 tablespoon parsley finely chopped, just the leaves
- salt
- Pepper
For the fasting béchamel:
- 40 grams flour for all uses
- 1 cup olive oil
- 2-1/2 teacup vegetable broth
For the pan:
- 3 piece tomatoes grated on a coarse grater
- 1/2 teacup olive oil
- salt
- Pepper
Instructions
- Preheat the oven to 180℃.
- Wash and dry the eggplants. Cut off the top of each eggplant by about a finger and cut them into squares with a knife.
- Brush them with a little olive oil and salt them.
- Place them on a baking tray with parchment paper and bake for about 30 minutes.
- Then, in a pan, after it has heated up well, add the olive oil and sauté the dried onions and spring onions until they turn golden brown.
- Add a little salt ,mushrooms and paprika and sauté for another two minutes.
- Then add the garlic and when it smells, add the wine.
- When the alcohol evaporates add the tomatoes, pepper, and a little water and let the sauce thicken until it thickens and in the last ten minutes add the dried basil and parsley and set aside.
- Make the béchamel by putting the olive oil and flour in a small saucepan to sauté and add the vegetable broth.
- Stir with an egg beater until the bechamel thickens.
- In an ovenproof baking pan, add the grated tomatoes ,olive oil, salt and pepper and add the eggplants.
- Use a spoon to scoop out the eggplant crumbs to create a boat and fill with the mushroom sauce and cover with the béchamel and sprinkle with breadcrumbs.
- Bake for about 45 minutes depending on your oven.