Melitzanes Papoutsakia (Greek Stuffed Eggplant)

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Melitzanes Papoutsakia (Greek Stuffed Eggplant)

Halved eggplants roasted until soft, filled with cinnamon-spiced Greek meat sauce (kima), and topped with a thick golden bechamel. Baked until puffed and fragrant.

Servings servings (2 halves per person)

Prep Time 30

Cook Time 1

Total Time 1 30

Ingredients

For the Eggplant

4 medium eggplants halved lengthwise
3 tablespoons extra-virgin olive oil
fine sea salt

For the Kima (Meat Sauce)

1 lb (450g) ground beef or lamb/beef mix
2 tablespoons olive oil
1 small onion finely chopped
2 clove garlic minced
1 can (400g) crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 bay leaf
salt and pepper to taste

For the Bechamel

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1.5 cups (360ml) whole milk warmed
1/4 teaspoon grated nutmeg
salt and white pepper to taste
1 egg yolk optional
2 tablespoons grated kefalotyri or Parmesan

Instructions

Salt eggplant halves cut-side up for 15 minutes. Pat dry. Brush with olive oil. Roast face-down at 400F (200C) for 25-30 minutes until soft. Let cool slightly.
Make the kima: Brown ground meat in olive oil over medium-high. Add onion and garlic, cook 3-4 min. Add tomatoes, tomato paste, cinnamon, allspice, bay leaf. Simmer 20 min until thick and dry. Season.
Make the bechamel: Melt butter, whisk in flour, cook 1-2 min. Gradually add warm milk, whisking until thick. Off heat, stir in nutmeg, salt, white pepper, egg yolk if using, and cheese.
Scoop a little roasted eggplant flesh from each half to create a well. Mix scooped flesh into kima. Fill each eggplant shell with kima.
Top each filled eggplant with a generous spoonful of bechamel.
Bake at 375F (190C) for 20-25 minutes until bechamel is golden and puffed. Rest 10 minutes before serving.

Notes

Salt the eggplant before roasting to draw out moisture.

The kima must be fully cooked and relatively dry before filling.

The bechamel should be thick enough to hold its shape on top.

Author: Nikolaos Saragias

Calories: 520kcal

Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: greek stuffed eggplant, melitzanes papoutsakia

Nutrition