| previous | next |
Title: Papoutsakia (Stuffed & Baked Eggplant)
Categories: Vegetable Sephardic Greek Jewish
Yield: 1 Servings
| 6 | c | ;water |
| 1 1/2 | ts | ;salt |
| 2 | lb | Small Italian eggplant, 3 to 4 ins long |
| 1/2 | lb | Feta cheese, crumbled |
| 3 | Eggs | |
| 1/2 | c | Matzoh meal or bread crumbs |
| 1 | tb | Flat-leaf parsley, chopped |
| 1/2 | ts | ;pepper |
| 1/4 | c | Corn or sunflower oil |
The Greek title means "small shoes" & thereby indicates the Greek origin of the recipe. Otherwise, most of the recipes that are in a direct line from Spain to the Ottoman Empire are usually titled in Ladino, the Judeo-Spanish language. To complicate the matter further, an Athenian told me they were know as "Jewish boats" because of their shape.
1. Bring 6 c water & 1/2 ts salt to a rapid boil in a large pan. Cut eggplant lengthwise into halves, add them to pan, & cook over moderate heat for 10 mins, or long enough to soften the pulp. Drain well & cool.
2. Scoop out most of the pulp from each eggplant half, leaving a firm wall. Combine the eggplant pulp, cheese, eggs, matzoh meal or bread crumbs, parsley, the remaining teaspoon of salt, the pepper, & 2 tb oil & mix well. Fill each eggplant boat w/some of the mixture.
3. Oil an baking dish w/remaining 2 tb oil. Place the filled eggplant halves skin side down. Bake in a preheated 350 F oven for 1/2 hr, or until a crust forms on top.
Serve cool, preferably at room temp. Makes 14 to 16 halves.
NOTE: Matzoh meal is used during entire year, not only on Passover. In our Ashkenazi family, it was often used, as it is in the papoutsakia, instead of bread crumbs since it provides a firmer texture.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- 1992 Published by Donald I. Fine, Inc., NY DPileggi in Houston, Texas
| previous | next |