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a green plate with a cooked eggplant which has been stuffed with a meat sauce and topped with a béchamel sauce
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Papoutsakia - Greek Stuffed Eggplants

A Greek dish of stuffed eggplants covered with a bechamel sauce.
Course Main
Cuisine Greek
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 serves
Calories 458kcal
Author Peter G

Ingredients

  • 2 eggplants medium to large
  • 250 g minced beef
  • 1 onion finely diced
  • 1 carrot finely diced
  • 1 celery rib finely diced
  • 2 cloves garlic finely minced
  • 250 g canned tomatoes passata is good and freshly grated tomatoes even better
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • Salt and pepper to taste
  • ½ cup water
  • 30 g butter
  • 1 tablespoon flour plain
  • 1 cup milk lukewarm
  • 1 pinch ground nutmeg
  • 100 g kefalotyri cheese grated

Instructions

  • Cut the eggplants in half. Using a pairing knife score the around the inner flesh leaving a small border. Using a spoon carefully scoop out the flesh. Dice the scooped flesh and set aside.
  • Fry the eggplant halves in a little olive oil. This is to soften the flesh. Fry each side on a medium heat for 5 mins. Once cooked place the eggplant halves on a pre oiled baking tray.
  • Pour a little olive oil in a medium sized pot and fry the onion, carrot, celery and garlic until the mixture becomes translucent.
  • Add the diced eggplant and saute for a few mins until softened. Add the beef mince and break it up using a wooden spoon. Once the meat is browned add the tomatoes, tomato paste, spices, salt and pepper and the water. Bring to a boil and allow the sauce to simmer for 30 mins.
  • Whilst the sauce is simmering prepare the béchamel. Add the butter to a small pot. Once it melts add the flour and stir continuously for a few mins. (we want to remove the flour taste from the roux). Add the lukewarm milk to the flour/butter mixture and stir vigorously. Add the nutmeg and cheese and continue to stir until the sauce thickens. Set aside.
  • Fill the eggplant halves with the meat sauce. Top with béchamel and bake in a pre heated 180 deg C oven for 40 mins or until browned on top. Allow to cool a little before serving or alternatively serve the next day.

Nutrition

Serving: 1serve | Calories: 458kcal | Carbohydrates: 30g | Protein: 25g | Fat: 28g | Saturated Fat: 14g