Eggplant Papucaki

Posted on

This is a typical Aegean dish that you can find on both Turkish and Greek sides of the Aegean Sea. As much as the dish itself, I love its pronunciation: pa-bu-ja-ki. Given the suffix -aki the name sounds definitely Greek, however “papuc” or “papuç” is a Persian word “paposh” (پاپٯش) that is used in Turkish and means shoe or slipper. So maybe these little shoes are not “typical”Aegean after all, who knows?

I have eaten two different versions of papucaki. One was made by boiling the eggplants and then stuffing them and the other one featured roasted eggplants, which was more appealing to my taste.

4 small(er) eggplants, Italian eggplants are perfect for papucaki
2-3 green peppers or 1 bell pepper, finely chopped
3-4 green onions, chopped
2-3 tomatoes, diced or grated
juice of 1/2 lemon
2-3 tbsp olive oil
1 cup grated mozzarella or feta cheese
2 egg
4 bay leaves
salt and pepper

-Place eggplants on a baking sheet, poke holes in them and roast in the panggangan at 400F until they collapse and the flesh is all the way soft, 40-45 minutes.
-Once they cool down, cut a rectangle piece on top as in the picture and scoop out the flesh.
-Dice the roasted eggplant flesh and mix them with lemon juice in a bowl.
-In a pan heat olive oil and add onion and peppers. Stir until soft.
-Add diced eggplant flesh and cook for 2 minutes.
-Add tomatoes, salt, black pepper, and bay leaves and cook until tomato juice cooks off.
-Beat eggs in a bowl and stir them in the tomato mix and stuff the eggplants with this. [I usually skip egg part]
-Cover the tops with grated cheese.
-Place stuffed eggplants in an panggangan dish and bake in a preheated panggangan at 400F for 15-20 minutes.
serve immediately.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

http://almostturkish.blogspot.com

Leave a Reply

Your email address will not be published. Required fields are marked *