Description
Papoutsakia, meaning “little shoes” in Greek, is a traditional Greek dish of roasted eggplants filled with savory ground meat and topped with a creamy béchamel sauce. This rich and flavorful dish is perfect for a Mediterranean-inspired dinner!
Ingredients
Units
Scale
For the Eggplants:
- 4 medium eggplants (halved lengthwise)
- 3 tbsp olive oil
- Salt & black pepper to taste
For the Meat Filling:
- 1 lb ground beef or lamb
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- Salt & pepper to taste
- 1/4 cup red wine (optional)
- 1/4 cup chopped parsley
For the Béchamel Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk (warm)
- 1 egg yolk
- 1/4 cup grated Parmesan or Kefalotyri cheese
- Salt & nutmeg to taste
Instructions
1️⃣ Prepare the Eggplants:
- Preheat oven to 375°F (190°C).
- Scoop out some flesh from the halved eggplants, leaving a small border.
- Brush the eggplants with olive oil, season with salt and pepper, and roast for 20 minutes until tender.
2️⃣ Make the Meat Filling:
- Heat olive oil in a pan and sauté onion and garlic until soft.
- Add ground meat and cook until browned.
- Stir in crushed tomatoes, red wine (if using), oregano, cinnamon, paprika, salt, and pepper.
- Simmer for 15 minutes, then stir in chopped parsley.
3️⃣ Prepare the Béchamel Sauce:
- Melt butter in a saucepan, whisk in flour, and cook for 1-2 minutes.
- Gradually add warm milk, whisking constantly until thickened.
- Remove from heat and stir in egg yolk, cheese, salt, and a pinch of nutmeg.
4️⃣ Assemble & Bake:
- Fill the roasted eggplant halves with the meat mixture.
- Spoon béchamel sauce on top and sprinkle with extra cheese.
- Bake at 375°F (190°C) for 20-25 minutes until golden brown.
5️⃣ Serve & Enjoy!
Notes
- For a lighter version, swap béchamel for crumbled feta.
- Use grilled eggplants for a smoky flavor.
- Serve with a fresh Greek salad or crusty bread!
