Get ready to transport your taste buds to the sun-drenched streets of Greece with Papoutsakia, a mouthwatering dish that literally means "little shoes" in Greek. These stuffed eggplants are not just a meal; they're a delectable work of art that combines rich, hearty ground meat, aromatic spices, and a creamy bechamel sauce that will make your dinner guests beg for seconds. Imagine cutting into a perfectly roasted eggplant shell, revealing a succulent meat filling that's been simmered to perfection - this is comfort food that tells a story of Greek home cooking at its finest!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 large eggplants
- 500g ground meat (beef or lamb)
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g canned tomatoes, chopped
- 1 tsp cinnamon
- Salt and pepper to taste
- Olive oil
- Bechamel sauce (for topping)
Instructions
- Prepare the eggplants by washing and cutting them in half lengthwise. Using a spoon, carefully scoop out the inner flesh, leaving a 1/2-inch thick shell. Chop the scooped eggplant flesh and set aside.
- Preheat the oven to 375°F (190°C). Brush the eggplant shells with olive oil, season with salt and pepper. Place them cut-side up on a baking sheet and roast for 20 minutes until slightly softened.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions until translucent, then add minced garlic and cook for another minute.
- Add ground meat to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and no longer pink, about 8-10 minutes.
- Stir in the chopped eggplant flesh, canned tomatoes, cinnamon, salt, and pepper. Simmer the mixture for 15-20 minutes until the sauce thickens.
- Remove the eggplant shells from the oven. Fill each shell generously with the meat mixture.
- Prepare the bechamel sauce by making a roux, then gradually whisking in milk until smooth and thick.
- Pour the bechamel sauce over the filled eggplant shells, ensuring they are completely covered.
- Return to the oven and bake for an additional 20-25 minutes until the top is golden brown and slightly bubbling.
- Let the Papoutsakia rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Choose firm, fresh eggplants with smooth, glossy skin for the best texture and flavor.
- When scooping out the eggplant flesh, be careful not to pierce the shell - you want a sturdy "boat" to hold your filling.
- For extra flavor, consider using a mix of beef and lamb ground meat.
- Make sure to drain excess liquid from the meat mixture to prevent soggy eggplants.
- The bechamel sauce should be thick and smooth - whisk constantly to avoid lumps.
- Let the dish rest for 10 minutes after baking to allow the flavors to settle and make serving easier.
- If you want a lighter version, you can skip the bechamel and top with grated cheese instead.
- Serve with a fresh Greek salad or crusty bread to complete the Mediterranean experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
