{"id":13625,"date":"2026-09-18T08:15:47","date_gmt":"2026-09-18T08:15:47","guid":{"rendered":"https:\/\/petros-syrigos.com\/melitzanes-papoytsaki-kima-mpesamel\/"},"modified":"2025-02-12T12:38:55","modified_gmt":"2025-02-12T12:38:55","slug":"melitzanes-papoutsakia-eggplants","status":"publish","type":"post","link":"https:\/\/petros-syrigos.com\/en\/melitzanes-papoutsakia-eggplants\/","title":{"rendered":"Melitzanes Papoutsakia (Stuffed Eggplants-Greek recipe)"},"content":{"rendered":"

\u03a4ry the most delicious traditional Greek recipe for eggplants with minced meat and b\u00e9chamel<\/p>

Ingredient<\/h4>
  • 4 eggplant flasks<\/li>
  • olive oil<\/li>
  • Salt Pepper<\/li> <\/ul>

    For the minced meat<\/h4>
    • 500 g ground beef (olive)<\/li>
    • 6 tbsp olive oil<\/li>
    • 1 large onion, finely chopped<\/li>
    • 2 cl. Garlic<\/li>
    • 1 tbsp tomato paste<\/li>
    • 1 glass of white wine<\/li>
    • 1 package of tomato cone<\/li>
    • 1 cinnamon stick<\/li>
    • 1 bay leaf<\/li>
    • Salt Pepper<\/li> <\/ul>

      For the b\u00e9chamel<\/h4>
      • 50 g butter<\/li>
      • 50 g flour<\/li>
      • 500 g of hot milk<\/li>
      • salt, pepper, nutmeg<\/li>
      • 2 egg yolks<\/li>
      • grated gruyere<\/li> <\/ul> <\/div> <\/div>

        Execution<\/h4>
        1. Cut the aubergines in half.<\/li>
        2. Carve inside with a knife, put them in a pan with oil paste.<\/li>
        3. Put olive oil, salt and pepper in each eggplant and bake at 200 degrees for 30 minutes.<\/li>
        4. Then take the aubergines out of the oven, remove the inside with a spoon (leaving only a little) and chop it finely, we will add it to the minced meat.<\/li> <\/ol>

          For the minced meat<\/h4>
          1. Put olive oil in a saucepan and saut\u00e9 the onion over medium heat until soft and add the minced meat.<\/li>
          2. Turn up the heat and saut\u00e9 until it turns brown.<\/li>
          3. Add the chopped eggplant and garlic.<\/li>
          4. When it gets colored, add the tomato paste, saut\u00e9 for a minute and then quench with the wine and let the alcohol evaporate for a minute.<\/li>
          5. Add the cinnamon, the bay leaf, the tomato conse cassette, salt and pepper and let it boil on a medium heat for 15 minutes.<\/li> <\/ol>

            For the b\u00e9chamel<\/h4>
            1. Put the butter in a saucepan and when it melts add the flour.<\/li>
            2. Saute for 2 minutes over medium to high heat.<\/li>
            3. Add the hot milk in 3 portions and stir constantly with a whisk.<\/li>
            4. Remove the pot from the heat and add salt, pepper, nutmeg and yolks<\/li> <\/ol>

              For setting up<\/h4>
              1. Fill the aubergines with minced meat, add 3-4 tablespoons b\u00e9chamel on top.<\/li>
              2. Grate a little gruyere on top, sprinkle with a little breadcrumbs and bake at 200 degrees on the heating elements until they are granulated.<\/li> <\/ol> <\/div> <\/div> ","protected":false},"excerpt":{"rendered":"

                \u03a4ry the most delicious traditional Greek recipe for eggplants with minced meat and b\u00e9chamel Ingredient 4 eggplant flasks olive oil Salt Pepper For the minced meat 500 g ground beef (olive) 6 tbsp olive oil 1 large onion, finely chopped 2 cl. Garlic 1 tbsp tomato paste 1 glass of white wine 1 package of […]<\/p>\n","protected":false},"author":1,"featured_media":24155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2789,2785,2878,2827,2861,2788,2793],"tags":[3173,3174,3175,3176],"class_list":["post-13625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-minced-meat","category-recipe-of-the-day","category-summer-foods","category-tranditional-recipes","category-vegetables","category-video-en","tag---en","tag----en","tag-----en"],"acf":[],"_links":{"self":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/comments?post=13625"}],"version-history":[{"count":2,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13625\/revisions"}],"predecessor-version":[{"id":13646,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/posts\/13625\/revisions\/13646"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media\/24155"}],"wp:attachment":[{"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/media?parent=13625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/categories?post=13625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/petros-syrigos.com\/en\/wp-json\/wp\/v2\/tags?post=13625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}