Eggplant papoutsakia (stuffed eggplant)

Name: Eggplant papoutsakia (stuffed eggplant) recipe
Yield: 6
Ingredients: 3 medium eggplants, halved lengthways; 60ml olive oil; 1 small onion, finely chopped; 500g lamb mince; 20.00 ml dried oregano; 1/2 tsp ground cinnamon; 1/2 tsp ground cumin; 400g can diced tomatoes; 70g tomato paste; 25g breadcrumbs; Fresh oregano leaves, to serve; 80g unsalted butter; 50g plain flour; 750ml milk; 2 egg yolks; 30g Kefalotyri cheese, plus extra to scatter

Rate now

P73 Eggplant papoutsakia (stuffed eggplant)

Jump to recipe

by Helena Moursellas

Jul 05, 2022

"Papoutsakia means ‘little shoes’, and is similar to a moussaka." – Helena Moursellas.

3 medium eggplants, halved lengthways
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1 small onion, finely chopped
500g lamb mince
1 tbs dried oregano
1/2 tsp ground cinnamon
1/2 tsp ground cumin
400g can diced tomatoes
1/4 cup (70g) tomato paste
1/3 cup (25g) fresh sourdough breadcrumbs
Fresh oregano leaves, to serve

Kefalotyri bechamel

80g unsalted butter
1/3 cup (50g) plain flour, sifted
3 cups (750ml) milk
2 egg yolks
30g Kefalotyri cheese, plus extra to scatter

Method

1.

Preheat oven to 200°C. Line a baking tray with baking paper. Scoop out the seeds from the eggplant halves and discard. Season eggplant flesh with salt flakes and drizzle with olive oil.
2.

Place skin-side up on the tray and cook for 15 minutes or until just softened but still holding their shape. Remove from oven and set aside.
3.

Meanwhile, place oil in a deep saucepan over medium heat. Add onion and cook for 6-8 minutes until softened. Add mince, oregano, cinnamon and cumin, and cook for 8-10 minutes. Add tomatoes, tomato paste, and 1/2 cup (125ml) water. Cook, stirring, for 15 minutes or until sauce has thickened. Season and set aside.
4.

For the bechamel, melt butter in a small saucepan over medium heat. Add flour and cook, stirring constantly, for 2-4 minutes until flour has cooked out. Gradually add milk, stirring constantly, and cook for 10-12 minutes until starting to thicken. Add yolks and cheese, and season. Cook, stirring, for a further 10-15 minutes until thickened.
5.

Meanwhile, preheat oven grill to 220°C.
6.

Divide lamb mixture among eggplant halves. Top with bechamel and scatter with breadcrumbs and extra cheese. Grill for 5 minutes or until golden brown. Scatter with oregano leaves, to serve.