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Melitzanes Papoutsakia - Greek Stuffed Eggplant with Meat

Oven-roasted eggplants, filled with juicy beef-pork mince, spiced tomato sauce, and silky bechamel cream topping!
Prep Time40 minutes
Cook Time1 hour 20 minutes
Course: Main Course
Cuisine: Greek
Keyword: Oven baked, vegetables
Servings: 4
Calories: 642kcal

Ingredients

  • 1 kg (4 large) eggplants
  • olive oil

For The Ground Meat Sauce:

  • 450 grams (1 lb) ground meat, half pork, half lean beef
  • 100 grams (1 small) onion sliced
  • 2 garlic cloves finely chopped
  • 200 grams (1 cup) canned, diced tomatoes
  • 2 teaspoons tomato paste
  • a splash red wine
  • 2 tablespoons fresh, chopped parsley
  • ⅔ teaspoon ground allspice
  • ⅓ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • 1 bay leaf

For The Bechamel Cream:

  • 500 ml milk lukewarm
  • 40 grams (3 tablespoons butter
  • 40 grams (4 tablespoons) all-purpose flour
  • a pinch of ground nutmeg
  • 2 tablespoons Greek yogurt
  • 60 grams (2 ounces) Gruyere cheese or Greek Kefalotyri cheese grated
  • 1 egg

Instructions

  • Preheat oven to 200°C / 390°F.
  • Prepare the eggplant. Cut the top and bottom of each eggplant. Slice in half lengthwise to create 2 boats from each eggplant. Carve the flesh of each eggplant boat, creating deep criss-cross lines.
  • Place the eggplant boats on a sheet pan, lined with parchment paper, the skin side of the eggplants facing down. Brush generously on top with olive oil, about 3-4 strokes on each piece. The scaring will help the oil to penetrate deeper into the flesh.
  • Bake for about 30 minutes until nicely roasted on top and the flesh is soft. While the eggplant is baking, you can start preparing the meat sauce.

Make The Ground Meat Sauce:

  • Heat a splash of olive oil in a saute pan.
  • Saute the onion over moderate heat until almost caramelized.
  • Add the ground meat and the garlic. Break the meat apart until it releases all of its juices.
  • Add the ground allspice, cinnamon, and smoked paprika. Stir in the tomato paste as well. Cook for 1 minute.
  • Pour a splash of red wine and give it a minute or two to evaporate.
  • Add the diced tomatoes, bay leaf, salt, and pepper.
  • Pour in 1 cup (250 ml) of hot water.
  • Simmer over moderate heat for about 25 minutes or until the sauce thickens.
  • Remove from the heat and stir in the parsley.

Make The Cream:

  • Melt butter in a saucepan over moderate heat.
  • Stir in the flour and cook for 2 minutes until thickened.
  • Pour in the milk and nutmeg, cook, stirring often, until the cream thickens. Use a whisk to stir the cream to avoid flour lumps. Remove from the heat.
  • Allow the cream to cool for 10 minutes. Then stir in the egg and ⅔ of the grated cheese.

Assemble The Papoutsakia:

  • Lower the heat of the oven to 180°C / 355°F.
  • Press the flesh of the eggplants with a fork to hollow a bit and make room for the meat sauce.
  • Add spoonfuls of the ground meat sauce in each eggplant boat and top with the cream.
  • Sprinkle with the remaining cheese on top.
  • Bake for 35-40 minutes or until the cream sets and gets a honey golden color on top.
  • Let the papoutsakia stand at room temperature for 10-15 minutes.
  • Serve sprinkled with fresh chopped parsley if you like, and enjoy!

Nutrition

Serving: 1serving | Calories: 642kcal | Carbohydrates: 35g | Protein: 35g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 175mg | Sodium: 417mg | Potassium: 1309mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1118IU | Vitamin C: 16mg | Calcium: 404mg | Iron: 4mg