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Stuffed Aubergines
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Tonia Buxton
Published 2016
‘Melitzanes papoutsakia’ or aubergine ‘slippers’ is a dish which gets its name from the resemblance of its shape to little shoes.
Ingredients
5 - Olive oil, for cooking
Method
- Cut the aubergines in half lengthwise. Using a small sharp tipped knife, score the flesh in a crisscross manner. Season the cut sides generously with salt. Set aside for 20 minutes to release the bitter flavours. Rinse and pat dry with absorbent kitchen towel.
Preheat the oven to
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Tastey and quite hearty dish. The bechamel based sauce gives a richness, especially if plenty of cheese, butter etc. Feels less Mediteranean as a result perhasps and can't help feeling this would be lamb and the sauce yoghurt based, but maybe that is Turkish. Anyhow it works, is delicious and pretty easy to do, especially if you have a decent ragu to hand.