Papoutsakia: Stuffed Eggplant 'Little Shoes'

• Garlic2 cloves
• Olive oil6 tbsp
• Milk500ml whole
• Tomato paste1 tbsp
• Cinnamon1/4 tsp ground
• Nutmegpinch ground
• Fresh parsley2 tbsp chopped
• Eggplant4 medium
• Saltto taste
• Onion1 large
• Butter50g
• All-purpose flour50g
• Black pepperto taste
• Kefalotyri cheese50g grated
• Red wine60ml dry
• Diced tomato400g can
• Egg yolk1 large
• Minced beef300g

How to Make It

• 1

  Preheat your oven to 200°C (400°F). Halve the 4 medium eggplants lengthwise. Score the flesh in a crosshatch pattern, being careful not to pierce the skin. Sprinkle with salt and let them sit for 30 minutes to draw out bitterness, then pat thoroughly dry with paper towels. Brush the cut sides with 2 tablespoons of olive oil and place them cut-side down on a baking sheet. Bake for 25-30 minutes until tender.

• 2

  While the eggplants bake, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the 1 large finely chopped onion and sauté for 5-7 minutes until softened and translucent. Stir in the 2 minced garlic cloves and cook for another minute until fragrant, being careful not to let the garlic brown.

• 3

  Increase the heat slightly and add the 300g minced beef to the skillet. Break it up with a spoon and brown it thoroughly, stirring occasionally, for about 8-10 minutes. Drain any excess fat.

• 4

  Stir in the 1 tablespoon of tomato paste, cooking for 1 minute to deepen its flavor. Pour in the 60ml dry red wine, scraping up any browned bits from the bottom of the pan. Add the 400g can of diced tomatoes, 1/4 teaspoon ground cinnamon, a pinch of ground nutmeg, salt, and black pepper to taste. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir in 2 tablespoons of fresh chopped parsley.

• 5

  Once the eggplants are tender, carefully scoop out most of the flesh, leaving a 1 cm border around the skin to maintain their 'shoe' shape. Roughly chop the scooped-out eggplant flesh and stir it into the meat sauce. Evenly divide the meat filling among the eggplant halves, mounding it slightly.

• 6

  To make the béchamel, melt 50g butter in a medium saucepan over medium heat. Whisk in 50g all-purpose flour and cook for 1-2 minutes, forming a smooth roux. Gradually whisk in 500ml whole milk, a little at a time, ensuring no lumps form. Continue to whisk constantly until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat.

• 7

  In a small bowl, whisk the 1 large egg yolk with a spoonful of the hot béchamel to temper it, then slowly whisk the tempered egg yolk back into the main béchamel sauce. Stir in 50g grated Kefalotyri cheese (or Parmesan). Season the béchamel with a little salt and pepper. Spoon a generous amount of béchamel over each filled eggplant, spreading it evenly.

• 8

  Place the stuffed eggplants back on the baking sheet and bake in the preheated oven for 20-25 minutes, or until the béchamel topping is golden brown and bubbly. Keep a close eye on them to prevent over-browning.

• 9

  Carefully remove from the oven and let them rest for 5-10 minutes before serving. Papoutsakia are wonderfully satisfying on their own or can be accompanied by a simple green salad.