Added by runneralps | Mon 09 Aug 2010 @ 09:21
makes 4 serves
8 big dark color eggplants
1/2 kilo minced beef
2 medium size dry onions, peeled and chopped
2 cups extra virgin olive oil
5 fresh tomatoes
salt,pepper, sugar, oregano
optionally a quarter of tea sp cinnamon
a glass of white flavored wine
Wash the eggplants and dry them.
Heat one cup of olive oil and fry(light fry them....actually its not fry) for 3-4 minutes each eggplant.This will make the dish more light and tasty....
Put them in a bowl and let them expel the excess olive oil, that absorbed during the frying.
Use a sharp knife and make ,with care, a scarf on each eggplant\' s upper side.Set them aside.
Peeled 4 of the tomatoes and use a blender to make a pulp of them. Set the pulp aside.
Now cook the minced. Heat a cup of olive oil in a deep pan or a casserole. Add onion and minced and sugar and pepper and oregano.
Once the minced turns brownish add the wine and after that the pulp of the tomatoes.
Add 2 glasses of water and cook until sauce is thicken.
Let the minced blend to cool.
Now lay the eggplants in a baking pan and add some oil .Gently , using a spoon , fill the scarfs on the eggplants with the minced blend. Care to not penetrate them. Now the eggplant looks like a shoe....their Greek name \"papoutsakia\" means \"small size shoes\".
Slice the 5th tomato and put on each eggplant a slice.
Cook in a preheated oven for 45 minutes 180 -200c
better pic see here http://www.flickr.com/photos/43860204@N05/4874545207/