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Greek Stuffed Eggplant - Melitzanes Papoutsakia

Here's how you make Greek Stuffed Eggplant - Melitzanes Papoutsakia
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  • Servings: 2
  • Prep: 10m
  • Cook: 40m
    • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • 1 (1 1/2 pounds) eggplant
  • 8 ounces ground beef
  • 1 small (4 ounce) yellow onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1/4 cup red wine
  • 6 ounces tomatoes, chopped (1 cup)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon granulated sugar (a pinch)
  • 1/2 teaspoon oregano
  • 2 ounces kefalotyri cheese (1/4 cup grated, or any hard yellow cheese)
  • 2 tablespoons olive oil (divided)
  • Salt and freshly ground pepper
  • 2 tablespoons chopped parsley
  • FOR THE BECHAMEL SAUCE
  • 4 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 3 cups milk
  • 2 egg yolks
  • Salt, to taste
  • 1/2 teaspoon white pepper
  • Nutmeg (1 pinch)
  • 2 ounces parmesan cheese (2 tablespoons, grated)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat the oven at 200 degrees C.

  • Step 2: Cut the eggplants in halve and slice the flesh crosswise with out going through the skin. Season with salt and pepper and drizzle with olive oil.

  • Step 3: Place them ,with the skin facing up. in a baking pan,lined with parchment paper. Bake them for 30 minutes, until softened.

  • Step 4: In the meantime, prepare the meat sauce for the ‘papoutsakia’. Place a pan on medium heat, add some olive oil and the onion

  • Step 5: And sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the ground beef breaking it up with your spoon and sauté.

  • Step 6: Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the tomatoes, cinnamon , a pinch of sugar, oregano and season.

  • Step 7: Bring to the boil, turn the heat down and simmer with the lid on for about 15 minutes, until most of the juices have evaporated.

  • Step 8: At the end, add 1/2 of the grated cheese and chopped parsley and stir.

  • Step 9: Prepare the béchamel sauce using a large pan to melt the butter over low-medium heat.

  • Step 10: Add the flour whisking continuously to make a paste. Add milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy.

  • Step 11: Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly.

  • Step 12: Layer the eggplants at the bottom of a baking pan, with the skin down. Smash some of the flesh, to make room for the filling. Sprinkle the eggplants with

  • Step 13: Some grated cheese and spoon the meat sauce on top of each piece. Top with the béchamel sauce and sprinkle with grated cheese.

  • Step 14: Bake the ‘melitzanes papoutsakia’ at 180C for 15 minutes.

We hope you enjoy this recipe!

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