Greek

Melitzanes Papoutsakia

Tender eggplant halves are filled with cinnamon-scented minced meat in tomato sauce, then capped with creamy béchamel and kefalotyri. It is a homely Greek baked dish whose name means “little shoes.”

▶Watch it madeAkis Petretzikis · 8:03

Ingredients

• Medium eggplants2
• Sea salt1 1/2 tsp, divided
• Extra virgin olive oil5 tbsp, divided
• Ground beef or lamb250g
• Yellow onion, finely chopped1 small
• Garlic cloves, minced2
• Dry red wine1/4 cup
• Tomato paste1 tbsp
• Grated ripe tomato or passata3/4 cup
• Bay leaf1
• Ground cinnamon1/4 tsp
• Ground allspice1 pinch
• Fresh parsley, chopped2 tbsp
• Black pepper1/2 tsp
• Unsalted butter1 1/2 tbsp
• All-purpose flour1 1/2 tbsp
• Warm whole milk1 cup
• Egg yolk1
• Ground nutmeg1 pinch
• Kefalotyri or graviera cheese, grated1/3 cup

Method

1. Trim the eggplants but keep the stems attached, then halve them lengthwise and score the flesh in a crosshatch pattern without piercing the skins.
2. Sprinkle the cut sides with 1 teaspoon salt and set the eggplants cut-side down in a colander for 25 minutes to draw out bitterness.
3. Rinse the eggplants briefly, pat them very dry, and heat the oven to 180°C / 350°F.
4. Heat 3 tablespoons olive oil in a wide pan and fry the eggplants cut-side down until deeply golden, then turn and cook the skin side until the flesh is soft.
5. Transfer the eggplants cut-side up to a baking dish and gently press the softened flesh with a spoon to form a hollow in each half.
6. Heat the remaining 2 tablespoons olive oil in the same pan, add the onion, and cook until soft and lightly golden.
7. Add the minced meat and cook, breaking it up with a spoon, until browned and any moisture has evaporated.
8. Stir in the garlic and tomato paste for 1 minute, then pour in the red wine and simmer until nearly absorbed.
9. Add the grated tomato, bay leaf, cinnamon, allspice, 1/2 teaspoon salt, and black pepper, then simmer uncovered for 15 to 20 minutes until thick.
10. Remove the bay leaf, stir in the parsley, and spoon the meat sauce generously into the hollows of the eggplants.
11. Melt the butter in a small saucepan, whisk in the flour, and cook for 1 minute without browning.
12. Gradually whisk in the warm milk and cook until the béchamel is smooth and thick enough to coat the back of a spoon.
13. Remove the béchamel from the heat, whisk in the egg yolk, nutmeg, and half of the grated cheese.
14. Spoon the béchamel over the stuffed eggplants and sprinkle with the remaining cheese.
15. Bake for 25 to 30 minutes, until the tops are golden and bubbling, then rest for 10 minutes before serving.

Common questions