Stuffed Aubergines

Known in Greece as: Papoutsakia

Little shoes - aubergines stuffed with spiced meat and topped with béchamel sauce.

TIME BREAKDOWN
Prep: 30 min
Cook: 1h 15m
Total: 1h 45m
Vegetarian
❌
Nuts
❌
Serves
4 - 6
Difficulty
Hard

Ingredients

  • 4 medium aubergines (about 250g each)
  • Olive oil for brushing
  • Salt and black pepper
  • For the meat filling:
  • 500g minced beef or lamb
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 100ml red wine
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • Salt and black pepper
  • For the béchamel:
  • 50g butter
  • 50g plain flour
  • 500ml whole milk
  • 2 egg yolks
  • 50g grated kefalotiri or parmesan cheese
  • Pinch of nutmeg

Method

  1. Preheat your oven to 200°C (180°C fan). Cut the aubergines in half lengthways. Score the flesh in a criss-cross pattern, being careful not to cut through the skin.

  2. Brush the cut surfaces generously with olive oil and season with salt. Place cut-side up on a baking tray and roast for 35-40 minutes until the flesh is soft and golden.

  3. Remove from the oven and allow to cool slightly. Using a spoon, carefully scoop out most of the flesh, leaving about 1cm attached to the skin to create a boat shape. Chop the scooped flesh and set aside.

  4. For the filling, heat the olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for 1 minute.

  5. Increase heat to high, add the mince, and cook until browned, breaking it up with a wooden spoon (8-10 minutes).

  6. Add the wine and let it bubble for 2 minutes. Add the tomatoes, tomato purée, chopped aubergine flesh, cinnamon, oregano, salt, and pepper. Simmer for 20-25 minutes until thick.

  7. Reduce oven temperature to 180°C (160°C fan). Arrange the aubergine boats in a baking dish and fill each generously with the meat mixture.

  8. For the béchamel, melt the butter in a saucepan over medium heat. Add the flour and whisk for 2 minutes. Gradually add the milk, whisking constantly, until the sauce thickens (5-7 minutes).

  9. Remove from heat, stir in the cheese and nutmeg, and season with salt and pepper. Cool slightly, then beat in the egg yolks.

  10. Spoon the béchamel over each filled aubergine, covering the meat completely. Bake for 30-35 minutes until the topping is golden and bubbling. Allow to rest for 10 minutes before serving with crusty bread and a Greek salad.