In traditional recipes eggplants (large globe ones are best) are fried before being filled with minced meat and béchamel sauce. However, more modern eating habits have inspired a lighter version of the dish, in which the eggplants are baked instead - which is the method followed here.

Translation | Amaryllis Tsegou

After cutting the eggplants in half lengthwise, we score the flesh, place them on a baking tray lined with parchment paper, season with salt, brush them with a little olive oil and bake for 25-30 minutes until tender. The result is lighter, yet every bit as delicious.

Greek stuffed eggplants (Papoutsakia)

Prep time: 30 mins | Cooking time: 1 hour and 10 mins | Total time: 1 hour and 40 mins | Serves: 4

Ingredients

  • 4 large globe eggplants
  • a little olive oil
  • 1 kg ground beef
  • 3 garlic cloves, finely chopped
  • 1 large onion, finely chopped
  • ¾ cup olive oil
  • 1 package diced tomatoes or 2 large, very ripe tomatoes, grated
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 1 small bunch parsley, finely chopped

For the béchamel

  • 2 heaped tbsp all purpose flour
  • 2 heaped tbsp butter
  • ½ litre warm milk
  • 1 egg
  • 1 cup grated kefalotyri cheese
  • salt and freshly ground pepper

Directions

  1. For the papoutsakia, first cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
  2. Place them on a baking tray lined with parchment paper, season with salt, brush with a little olive oil and bake for 25–30 minutes, or until softened.
  3. Meanwhile, prepare the meat filling; sauté the ground beef over high heat in the olive oil, along with the cumin and allspice.
  4. Once the meat’s liquids have evaporated, add the onion and garlic and sauté for a further 2–3 minutes.
  5. Add the tomatoes, season with salt and pepper, reduce the heat and simmer for about 30 minutes until the meat mixture is fairly dry. Add the parsley and a little more pepper and stir to combine.
  6. For the béchamel, combine the butter and flour in a non-stick saucepan and cook, stirring gently, until a smooth paste forms.
  7. Gradually add the milk and whisk continuously over medium heat until the mixture thickens.
  8. Remove from the heat, stir in the egg and three-quarters of the cheese and stir quickly to incorporate into a smooth, thick  mixture
  9. Preheat the oven to 180°C; transfer the eggplants on to a baking dish, arranging them close together. Gently press the flesh toward the sides to create space, then fill each eggplant with the meat mixture.
  10. Top each eggplant with a few spoonfuls of béchamel sauce and sprinkle with the remaining cheese.
  11. Bake for 40 minutes, or until the tops are lightly golden.
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