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Papoutsakia (little shoes)
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Prep Time:
20 minutes
20 minutes
Cook Time:
140 minutes
140 minutes
Total Time:
160 minutes
160 minutes
Delectable dish featuring baked eggplant layered with seasoned meat and cheese - a must try!
Ingredients:
- 3 large (about 1 kg) eggplants
- 60ml (1/4 cup) olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 600g lamb mince
- 70g (1/4 cup) tomato paste
- 185ml (3/4 cup) red wine
- 1 x 420g can diced tomatoes
- 250ml (1 cup) chicken style liquid stock
- 20.00 ml dried oregano
- 2 dried bay leaves
- 1 x 7cm cinnamon stick
- 40g butter
- 40g (1/4 cup) plain flour
- 500ml (2 cups) milk
- 2 eggs
- 50g (1/2 cup) coarsely grated haloumi
- 20g (1/4 cup) finely grated parmesan
Instructions:
- Preheat the oven to 180°C. Halve the eggplants lengthways, score the flesh diagonally, and place them skin-side down in an ovenproof dish. Drizzle 2 tablespoons of olive oil over them. Bake for 1 hour or until tender.
- In a large heavy-based saucepan, gently heat the remaining oil. Sauté the onion and garlic for 10 minutes until the onion is soft. Turn up the heat, add the mince, and cook for 10 minutes until it changes color, breaking up any lumps with a spoon.
- Stir in the tomato paste and cook for 5 minutes. Pour in the wine and cook for 1 minute until slightly reduced. Add diced tomato, stock, oregano, bay leaves, and cinnamon. Season with salt and pepper. Simmer uncovered for 1 hour until mixture thickens and mince is tender.
- Using a large spoon, gently scoop out the eggplant flesh, leaving a 1cm-thick border around the edges. Keep the shells for later. Coarsely chop the flesh and mix it into the mince. Simmer for 30 minutes.
- In a medium saucepan over medium-high heat, melt the butter until it foams. Stir in the flour and cook for 1 minute until it bubbles. Remove from heat. Gradually whisk in the milk until smooth. Return to medium-high heat. Cook and stir with a wooden spoon for 5 minutes until the sauce thickens. Remove from heat and mix in the eggs and haloumi until combined.
- Place the eggplant shells in an ovenproof dish, fill them with the mince mixture, spread the white sauce on top, sprinkle with parmesan, and bake in the oven for 15 minutes or until golden. Serve promptly.