Greek cuisine · Vegetable Dishes

Papoutsakia

Stuffed eggplant boats with minced meat and béchamel.

Ingredients · for 4 servings

• 4 eggplants
• 500 g minced beef
• 1 onion
• 2 garlic cloves
• 400 g passata
• 1 tsp cinnamon
• 50 g butter
• 50 g flour
• 500 ml milk
• 100 g kefalotyri or Parmesan
• Olive oil
• Salt
• Pepper

Instructions

1. Halve the eggplants, score the flesh and bake in olive oil for 20 minutes until soft.
2. Brown the mince with onion and garlic, add the tomatoes and cinnamon and reduce.
3. Cook a thick béchamel from butter, flour and milk, then season.
4. Fill the eggplant halves with the meat mixture and cover with béchamel.
5. Sprinkle with cheese and bake at 190 °C for 25 minutes until golden brown.