“To enjoy in life and good food like Greeks– stuffed eggplant with minced meat Papoutsakia”


  • 4 medium eggplants
  • 3 tablespoons olive oil
  • Salt, pepper, oregano to taste


  • 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


  • 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


  1. Preheat oven to 200°C


  1. Trim ends from eggplant and half lengthwise.
  2. 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.
  3. 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.
  4. 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.


  1. 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.
  2. 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.
  3. While the meat sauce is simmering prepare the bechamel.


  1. 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.


  1. 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.
  2. Serve with fresh chopped parsley (optional) and a fine red dry wine (recommended).
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