World Flavors Cookbook

Melitzanes Papoutsakia

Little shoes' — eggplant halves stuffed with spiced meat, topped with béchamel and baked golden. A Greek taverna staple.

Cuisine: Greece

Ingredients

• 4 small eggplants, halved lengthwise
• 400g ground beef or lamb
• 1 onion, diced
• 2 tomatoes, diced
• 1 tsp cinnamon
• For bechamel: 40g butter, 40g flour, 400ml milk, 1 egg yolk, Parmesan
• Olive oil, salt, pepper

Instructions

1. Score eggplant halves. Brush with oil. Roast at 200C for 20 minutes.
2. Scoop out flesh, leaving a 1cm shell.
3. Sauté onion. Add meat and brown. Add tomatoes, cinnamon, and eggplant flesh. Cook 15 minutes.
4. Make béchamel: melt butter, add flour, pour in milk, stir until thick. Cool slightly. Add egg yolk.
5. Fill eggplant shells with meat mixture.
6. Top with béchamel and Parmesan.
7. Bake at 180C for 25 minutes until golden.