Papoutsakias Stuffed Eggplant Aubergine
Experience the rich and comforting flavors of Greek cuisine with Papoutsakias Stuffed Eggplant Aubergine, a hearty dish that combines tender roasted eggplants with a savory meat filling and a creamy béchamel topping. Perfectly seasoned with warming cinnamon, oregano, and tomatoes, the ground beef (or lamb) filling is encased in velvety baked eggplant halves and crowned with a luscious, nutmeg-scented béchamel sauce. A final sprinkle of Parmesan and breadcrumbs creates a golden, bubbling crust that will have everyone asking for seconds. This Mediterranean classic is a show-stopping main course that's ideal for dinner parties or cozy family meals. Serve with a crisp salad or crusty bread to complete this stunning dish that will transport your taste buds straight to Greece!
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Recipe Information
Ingredients
- 4 large eggplants (aubergines)
- 5 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 500 grams ground beef or lamb
- 400 grams canned crushed tomatoes
- 1 tablespoon tomato paste
- 0.5 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 400 milliliters milk
- 0.25 teaspoon nutmeg
- 50 grams grated Parmesan cheese
- 2 tablespoons breadcrumbs
Instructions
Preheat your oven to 200°C (400°F).
Cut the eggplants in half lengthwise and scoop out most of the flesh, leaving about a 1 cm border intact. Reserve the scooped flesh and chop it finely.
Brush the eggplant halves with 2 tablespoons of olive oil, place them cut-side up on a baking sheet, and bake for 20 minutes until slightly softened.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.
Add the ground beef (or lamb) to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the reserved chopped eggplant flesh, crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer on low heat for 10-15 minutes, allowing the flavors to meld and the mixture to thicken.
Meanwhile, prepare the béchamel sauce. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring continuously, until the sauce thickens and coats the back of a spoon.
Season the béchamel with nutmeg, salt, and pepper. Stir in half the grated Parmesan cheese and set aside.
Remove the baked eggplant halves from the oven and fill them with the meat mixture, pressing it down lightly to pack the filling.
Spoon the béchamel sauce over the stuffed eggplants, spreading it evenly to cover the filling. Sprinkle the remaining Parmesan cheese and breadcrumbs on top.
Bake the stuffed eggplants in the preheated oven for 25-30 minutes, or until the tops are golden brown and bubbling.
Let the Papoutsakias cool slightly before serving. Enjoy your delicious stuffed eggplants with a side of crusty bread or a fresh salad.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 4707 mg | 205% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 73.0 g | 261% | |
| Total Sugars | 117.7 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1533 mg | 118% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 8373 mg | 178% | |
*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.
