Vegan Papoutsakia with Mushroom Mince


  • 2 large flask eggplants
  • 0.5 cup grated pistachios with their skin
  • 250 gr champignon mushrooms (or any other kind)
  • 300 gr tomato
  • 1 small garlic clove
  • 30 gr onion
  • 8 tablespoons Exra Virgin Olive Oil ABEA
  • 1 shot wine
  • 1 pinch thyme
  • 1 pinch oregano
  • 1 pinch sugar
  • 0.5 cup chopped parsley
  • salt, peper

For the bechamel:


We cut the eggplants along and gently we cut their flesh. We put the eggplants in a bowl of 2 tbsp. olive oil, oregano, salt – pepper and we stir well. We lay a non-stick paper on a baking dish and then we spread on the eggplants, we bake in a preheated oven at 180 ° C for about 25 minutes or until the eggplants become soft. We cut the mushrooms in the middle and then into small pieces. We chop onion and garlic. We grate the tomatoes on the grater or we melt them in the blender. In a non-stick frying pan we sweat  4 tbsp. olive oil onion and garlic for about 1 minute, then we put the mushrooms and we cook until they get their liquids and start to get color. We turn off the wine, we wait for the alcohol to evaporate and we pour the tomato, sugar and thyme. We lower the heat and we cook until the sauce is ready. Shortly before we remove the sauce from the eye (2 minutes) we put 2 tbsp. olive oil pepper and we mix well. In a saucepan, we put the oat drink , nutmeg, olive oil, flour, salt and pepper, in moderate heat, we stir continuously with the wire until it starts to boil and then we remove it from the fire. We apply to each eggplant 1 ½ tsp. minced meat, 2 tbsp. besamel and we sprinkle with grated pistachios. We bake in a preheated oven at 180 ° C for about 20 minutes. We sprinkle each eggplant with a little chopped parsley and we serve.

Kakavia (Fish Soup)