Vegetables & LegumesDifficulty: medium

Melitzanes Papoutsakia (Stuffed Eggplant Shoes)

Name: Melitzanes Papoutsakia (Stuffed Eggplant Shoes)
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 6 small eggplants, halved; 400 g minced beef; 1 onion, finely chopped; 400 g tomato passata; 2 garlic cloves, chopped; 1 tsp dried oregano; For the béchamel: 50 g butter, 50 g flour, 500 ml milk, a pinch of nutmeg; Olive oil, grated cheese, salt and pepper

'Little shoes' of baked eggplant filled with meat sauce and a creamy béchamel crown.

Prep Time

Cook Time

Servings

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Ingredients

6 small eggplants, halved400 g minced beef1 onion, finely chopped400 g tomato passata2 garlic cloves, chopped1 tsp dried oreganoFor the béchamel: 50 g butter, 50 g flour, 500 ml milk, a pinch of nutmegOlive oil, grated cheese, salt and pepper

Instructions

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1Score the eggplant flesh, brush with olive oil and roast cut-side up at 200°C for 25 minutes until soft.

2Brown the meat with onion and garlic, add passata and oregano; simmer 15 minutes.

3Make a béchamel with butter, flour and milk; season with nutmeg.

4Press the flesh down in each eggplant, top with meat sauce then béchamel and cheese.

5Bake at 190°C for 20 minutes until golden.

Chef's Tip

Score and pre-roast the eggplants to collapse the flesh and drive off water that would pool in the shells.

More tips ↓

The béchamel acts as a lid: it keeps the meat filling moist while it browns.
Press the flesh down before filling to make room.

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Melitzanes Papoutsakia (Stuffed Eggplant Shoes)

Ingredients

Instructions

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