“To enjoy in life and good food like Greeks– stuffed eggplant with minced meat Papoutsakia”
INGREDIENTS
- 4 medium eggplants
- 3 tablespoons olive oil
- Salt, pepper, oregano to taste
GROUND MEAT SAUCE
- 1 pound (500g) beef and/or lamb ground
- 3 tablespoons olive oil
- 1 onion minced
- 2 cloves garlic minced
- 3 medium fresh tomatoes chopped
- 1 can (400g) chopped tomatoes
- ⅔ cup (55g) parmesan or pecorino or kefalotyri cheese grated
- 1 pinch of sugar
- 1 stick cinnamon or 1/2 teaspoon ground cinnamon optional
- 2 tablespoons parsley or/and mint
- Salt & pepper to taste
BECHAMEL SAUCE
- 1 ⅛ cup (300ml) lukewarm milk
- ⅛ cup (30g) all-purpose flour
- ⅛ cup (30g) butter
- ⅔ cup (55g) parmesan or pecorino or kefalotyri cheese grated
- 2 egg yolks beaten
- 1 punch of nutmeg optional
- Salt & pepper to taste
INSTRUCTIONS
- Preheat oven to 200°C
THE EGGPLANT
- Trim ends from eggplant and half lengthwise.
- Place eggplant in a colander and sprinkle lightly with salt (optional). Set aside for 30 minutes to 1 hour. Rinse the eggplant slices and dry them with paper towels.
- Separate the flesh of the eggplant with a knife, being careful not to cut the skin. Brush it with olive oil, including the skin. Season with salt, pepper, and oregano.
- Place the eggplant halves on a parchment-lined baking pan, cut side down. Bake for 30-40 minutes, until softened and lightly golden. Remove from the oven and set aside.
GROUND MEAT SAUCE
- In the meantime, in a large or deep frying pan over medium heat add the olive oil. Add minced onion for 5 minutes and stir in the garlic for another 3 minutes. Add the ground meat, stir lightly and simmer for 10 minutes.
- Add the tomatoes, sugar, and cinnamon (optional), raise heat to medium-high and simmer for at least 20 minutes until most of the liquid cooks off. Remove from heat, add the cheese, parsley or/and mint. Remove the cinnamon stick if used. Set aside to cool.
- While the meat sauce is simmering prepare the bechamel.
THE BECHAMEL
- Add the butter to a small pot over medium-low heat. Once it melts add the flour, salt, pepper and stir continuously for a few mins. Add gradually (3-4 times) the lukewarm milk to the flour/butter mixture, mixing vigorously. Remove from heat and add the nutmeg (optional), cheese, egg yolks, salt, and pepper. Keep stirring until the sauce thickens.
ASSEMBLING
- Use a spoon to fill the eggplant halves with meat sauce. Top with béchamel and bake in a preheated 180°C, oven for 20 mins or until browned.
- Serve with fresh chopped parsley (optional) and a fine red dry wine (recommended).