Papoutsakia (Stuffed Eggplant Boats)
Greek eggplant boats with a juicy tomato-meat filling and delicate béchamel, baked until golden on top.
Ingredients
- eggplants4 pcs
- olive oil60 ml
- beef mince500 g
- onion1 pcs
- garlic2 cloves
- dried oregano1 tsp
- ground allspice1 pinch
- ground cinnamon1 pinch
- tomato paste2 tsp
- dry red wine60 ml
- canned tomato400 g
- water250 ml
- bay leaf1 leaf
- salt1 to taste
- black pepper (ground)1 to taste
- fresh parsley2 tbsp
- butter40 g
- wheat flour40 g
- milk500 ml
- egg1 pcs
- ground nutmeg1 pinch
- hard cheese100 g
Instructions
Preheat the oven to 200°C. Cut the eggplants lengthwise in half, score the flesh in a crisscross pattern, season with salt and brush with olive oil. Arrange skin-side down on a baking sheet and bake for about 30 minutes, until the flesh is soft.
For the filling, heat 1 tbsp olive oil in a deep skillet. Sauté the finely chopped onion for 5–7 minutes until soft, add the minced garlic and cook for another 30 seconds.
Add the ground beef, breaking up any lumps, and cook for 7–8 minutes until it changes color. Season with oregano, ground allspice and ground cinnamon, then stir in the tomato paste.
Pour in the dry red wine and let it reduce for 1–2 minutes, then add the canned tomatoes, water, bay leaf, salt and black pepper. Simmer uncovered for about 25 minutes, until the sauce thickens. Remove from the heat and stir in the chopped parsley.
For the béchamel, melt the butter in a saucepan. Add the wheat flour and cook for 1–2 minutes, stirring constantly. Gradually whisk in the warm milk and cook over low heat, whisking, until thickened. Remove from the heat, let cool for 10 minutes, then stir in the egg, a pinch of nutmeg and half of the grated hard cheese.
Reduce the oven temperature to 180°C. Using a fork, gently press down the flesh in each eggplant half without breaking the skin. Spoon in the meat filling, top with the béchamel and sprinkle with the remaining hard cheese.
Bake the papoutsakia for 35–40 minutes at 180°C, until the béchamel sets and the top turns golden.
Let the baked eggplants rest for 10–15 minutes and serve warm.
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