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Greek Stuffed Eggplant (Melitzanes Papoutsakia)
Created by: Howcan Team
Ingredients
- 2 large eggplants
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 lb ground beef
- 1/2 cup tomato sauce
- 1/4 cup red wine
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- For the bechamel sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/4 cup grated Kefalotyri or Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch shell. Chop the flesh and set aside.
- Brush the eggplant shells with olive oil and place them on a baking sheet. Bake for 20 minutes, until slightly softened.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
- Stir in the chopped eggplant flesh, tomato sauce, red wine, oregano, salt, and pepper. Simmer for 10 minutes, until the mixture thickens.
- In a small bowl, mix together the breadcrumbs and Parmesan cheese.
- Fill each eggplant shell with the meat mixture and sprinkle with the breadcrumb mixture.
- To make the bechamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, until golden.
- Gradually whisk in the milk, nutmeg, salt, and pepper. Cook, stirring constantly, until the sauce thickens.
- Remove the saucepan from the heat and stir in the grated cheese.
- Pour the bechamel sauce over the stuffed eggplants.
- Bake for 30-35 minutes, until the tops are golden brown and the eggplants are tender.
- Allow to cool for a few minutes before serving. Enjoy!
Greek Stuffed Eggplant, or Melitzanes Papoutsakia, is a traditional Greek dish with a rich history dating back to ancient times. This delectable dish features eggplants stuffed with a savory mixture of ground meat, tomatoes, onions, and aromatic herbs, topped with a creamy béchamel sauce, and baked to perfection. The name "Papoutsakia" translates to "little shoes," referencing the shape of the eggplant halves resembling small shoes. This dish is believed to have originated in the region of Epirus in northwestern Greece, where it was lovingly prepared by local chefs and home cooks alike. Today, Melitzanes Papoutsakia is a beloved staple in Greek cuisine, served in tavernas and restaurants across the country. For the best version of this dish, seek out establishments in Greece known for their authentic and traditional recipes. The key to a perfect Melitzanes Papoutsakia lies in the quality of the ingredients, especially the ripe, firm eggplants and the flavorful meat and tomato filling. While the classic recipe remains popular, there are also variations that cater to vegetarians, using lentils or mushrooms as a filling, making it a versatile and satisfying dish for all.
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90 min
4 servings
450 calories
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