Another version
of Mousaka is
Papoutsakia (meaning
"little shoes")
They are prepared
in a similar manner
but the eggplants
are cut in half and
emptied from their flesh
and there are no
potatoes.
In Papoutsakia each
eggplant is filled
ceparately to form
" a little shoe" in
the tray.
Both Mousaka and
Papoutsakia are ladera that is, food prepared with
lots of oil. It is possible
though to reduce the oil
used without significant
loss in taste. You can also
avoid frying the vegetables.
2 big eggplants
4 zuccini
2 big potatoes
3/4 of kilo minced meat
1 big red tomato
1 onion
2 tablespoons olive oil
200 gr salty cheese
bread crumbs
parsley
salt - pepper
For the cream:
3 tablespoon butter or olive oil
1/2 kilo milk
3 tablespoons flour
2 lightly scrumbled eggs
One very popular variation of that dish is Papoutsakia (little shoes). Check the side collumn for the recipie.
Heat the butter well in a pot and add the flour. Mix fast to make a thin liquid. Warm the milk with some salt and add it in the flour and butter mix. Mix well and if necessary add some more milk to reduce the thickness of the cream. Take the mix out of the heat. Chop in big pieces the vegetables but save the tomato, add some salt, fry them lightly and leave them to dry from the excess oil.
Chop or grain the onion and the tomato. Slightly sautee the meat with the onion and add the chopped tomato, the parsley (chopped) and some salt and pepper.
Take an oven tray and fill it in layers with the ingredients in the order we mention here: eggplants, minced meat, potatoes, minced meat, zuccini, eggplants, minced meat.
Cover the surface with the cream you made earlier and springle on top lots of grained cheese and the bread crumbs. If you want sprinkle some olive oil on top too.
Another version
