Papoutsakia
Transport your taste buds to the sunny shores of Greece with *Papoutsakia*, a comforting and flavorful stuffed eggplant dish that’s perfect for a hearty dinner. Translating to "little shoes" in Greek, this signature recipe features roasted eggplant shells filled with a savory medley of ground beef or lamb, sautéed vegetables, and warm spices like cinnamon and oregano. Crowned with a luscious, creamy béchamel sauce infused with parmesan and nutmeg, these baked delights emerge golden, bubbling, and irresistibly aromatic from the oven. Ideal for fans of Mediterranean cuisine, *Papoutsakia* combines traditional ingredients and techniques to deliver an authentic taste of Greece in every bite. Serve alongside a crisp Greek salad or crusty bread for a truly satisfying meal that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 4 medium eggplants
- 500 grams ground beef (or ground lamb)
- 4 tablespoons olive oil
- 1 medium, diced onion
- 2 cloves, minced garlic
- 400 grams canned diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 500 milliliters milk
- 50 grams, grated parmesan cheese
- 0.25 teaspoon nutmeg
Instructions
Preheat your oven to 190°C (375°F).
Slice the eggplants in half lengthwise and scoop out most of the flesh, leaving a shell about 1 centimeter thick. Reserve the flesh for later use.
Brush the eggplant shells with 2 tablespoons of olive oil, place them cut side up on a baking tray, and bake for 20 minutes until softened. Remove from the oven and set aside.
Meanwhile, finely chop the reserved eggplant flesh. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and chopped eggplant flesh to the skillet. Sauté for another 5 minutes until the eggplant is tender.
Add the ground beef (or lamb) to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the canned diced tomatoes, tomato paste, oregano, ground cinnamon, salt, and black pepper. Simmer the mixture for 10 minutes, allowing the sauce to thicken slightly.
While the filling is cooking, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to make a roux.
Gradually pour in the milk while whisking to avoid lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
Remove the béchamel sauce from the heat and stir in the grated parmesan cheese, nutmeg, and a pinch of salt. Set aside to cool slightly.
Fill each baked eggplant shell with the meat sauce, mounding it slightly. Top each filled eggplant with a generous layer of béchamel sauce.
Place the stuffed eggplants back onto the baking tray and bake in the preheated oven for 25 minutes or until the béchamel is golden and bubbling.
Remove the papoutsakia from the oven and let them cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.4 g | 313% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 74.4 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 1451 mg | 112% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5942 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
