Delight in the warmth of Greek cuisine with Melitzanes Papoutsakia, a comforting and hearty dish that marries the flavors of eggplant, meat sauce, and creamy béchamel. What makes this recipe unique is the combination of tender eggplant halves, filled with a savory mixture of ground meat sauce, topped with a velvety layer of béchamel sauce [1]. The eggplants serve as the perfect vessel, absorbing the rich flavors of the sauce while offering a satisfying texture. Join me in experiencing the heartiness and comfort of Greek home cooking by preparing Melitzanes Papoutsakia today!
Prep time: 30 minutes | Cooking time: 1 hour | Total time: 1 hour 30 minutes
Ingredients:
- 4 medium-sized eggplants
- 1 lb ground beef or lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and black pepper to taste
For the béchamel sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and nutmeg to taste
- 2 egg yolks
Instructions:
- Preheat the oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and score the flesh with a knife. Brush with olive oil and season with salt and pepper. Place on a baking sheet and bake for 30 minutes until softened.
- In a skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until softened.
- Add the ground meat and cook until browned. Stir in the diced tomatoes, parsley, salt, and pepper. Simmer for 10 minutes.
- Remove the eggplants from the oven and scoop out the flesh, leaving a shell intact. Chop the flesh and add it to the meat mixture.
- Fill each eggplant shell with the meat mixture. Sprinkle with Parmesan cheese.
- Prepare the béchamel sauce: In a saucepan, melt the butter over medium heat. Stir in the flour until smooth. Gradually whisk in the milk until thickened. Season with salt and nutmeg. Remove from heat and stir in the egg yolks.
- Pour the béchamel sauce over the stuffed eggplants.
- Bake for 30-40 minutes until golden brown and bubbly.
How to serve the food:
Serve Melitzanes Papoutsakia warm as a main dish, accompanied by a crisp Greek salad and crusty bread.
Nutritional information:
- Serving Size: 1 stuffed eggplant half
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 130mg
- Sodium: 370mg
- Total Carbohydrates: 22g
- Dietary Fiber: 7g
- Sugars: 10g
- Protein: 24g