Last week end

It's friday already, and I never got round to taking about last week-end! I've been too busy sleeping and watching Dr Who (I'm on season 3 and there are some brilliant episodes on it!)

This weekend I'm hoping to go camping. But that's to come...

Last weekend I did all manner of stuff.

I went shopping by bike. And got loads of stuff. A new hat, spices, soap flakes, essential oils, organic fertiliser and that's all I remember.

I played around with my plants. I re-potted my long suffering basil that's has turned into a freak because I don't know how to prune. I planted some potatoes that just grew shoots yesterday. I planted some basil cuttings too, I'm growing my own army of basil plants!

I made myself some all-purpose green soap base from olive oil soap flakes, olive oil and water. I plan on using the base to make shampoo, cleaning liquid, dish-washing detergent. Also I made myself some homemade hair-conditioner. Lets see how it all works!

Also I cooked. Well, I always cook, but this time I took photos:


Want the recipe?

Papoutsakia (Stuffed Aubergines)

1 kgr round aubergines (that should be about 3 or 4 aubergines)
½ kgr mincemeat (preferably beef or lamb)
½ kgr tomatoes skinned and chopped (or a can if you’re lazy)
2 onions finely chopped
fresh parsley finely chopped
1 cup of breadcrumbs
1 egg lightly beaten
parmesan or greek graviera grated
sugar
Salt and pepper
2 tbsp of butter
lots of olive oil


1. Wash the aubergines and cut in half. Sprinkle cut side with salt and leave to sit for 30 minutes.
2. Afterwards wash the aubergines and place, cut side down, in an oven dish with 1 cup of warm water. Cook in the oven for about 15 minutes, or until soft.
3. Leave to cool down a bit and then using a spoon push down the flesh to hollow out. (It’s best to throw out water and keep them in your oven dish.)
4. The mincemeat filling is similar to a Bolognese sauce: Saute onions in oil until softened and then add mincemeat. When mincemeat has browned add tomatoes, sugar, salt and pepper. (If you want you can add red wine and cinnamon too.) Cook for 30 minutes.
5. When mincemeat mixture is ready, remove from the heat and add parsley, ½ cup of breadcrumbs and the egg.
6. Fill hollowed out aubergines with mincemeat mixture.
7. Mix ½ breadcrumbs with the butter and the cheese and sprinkle liberally over aubergines.
8. Poor a nice amount of oil in your dish full of aubergines and place in the oven. Cook in a medium oven for 40 to 60 minutes.
9. Remove from oven and leave to cool for 30 to 60 minutes before eating.

This dish tastes even better the next day, so don’t be afraid to cook plenty!

Note: many people prefer their papoutsakia with a light béchamel topping. In that case don’t add the egg or the breadcrumbs to the mincemeat, but make a light béchamel with lots of cheese to pour over the top of the aubergines before baking in the oven.