Melitzanes Papoutsakia – Greek Stuffed Eggplant with Meat

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Delicious Greek stuffed eggplant with meat, Melitzanes Papoutsakia on a plate.

How to Make Melitzanes Papoutsakia – Greek Stuffed Eggplant with Meat

Looking for a delicious and satisfying dish that’s sure to impress? Melitzanes Papoutsakia, or Greek stuffed eggplant, is the answer! This flavorful recipe features tender eggplant filled with a savory ground meat mixture and topped with a creamy sauce. It’s the perfect combination of flavors and textures, making it a unique and hearty meal.

Ingredients:

  • 1 kg (4 large) eggplants (approximately 2.2 lbs)
  • Olive oil
  • 450 grams (1 lb) ground meat (half pork, half lean beef)
  • 100 grams (1 small) onion (sliced)
  • 2 garlic cloves (finely chopped)
  • 200 grams (1 cup) canned, diced tomatoes
  • 2 teaspoons tomato paste
  • A splash of red wine
  • 2 tablespoons fresh, chopped parsley
  • ⅓ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • 500 ml lukewarm milk (approximately 2 cups)
  • 40 grams (3 tablespoons) butter
  • 40 grams (4 tablespoons) all-purpose flour
  • A pinch of ground nutmeg
  • 2 tablespoons Greek yogurt
  • 60 grams (2 ounces) Gruyere cheese or Greek Kefalotyri cheese (grated)
  • 1 egg

Directions:

Prepare the Eggplants:

  1. Preheat your oven to 200°C / 390°F.
  2. Cut the tops and bottoms off each eggplant. Slice them in half lengthwise to create boats, then carve the flesh with deep criss-cross lines.
  3. Place the eggplant boats on a sheet pan lined with parchment paper, skin side down. Brush the top generously with olive oil, about 3-4 strokes on each piece, allowing the oil to penetrate the flesh.
  4. Bake in the preheated oven for about 30 minutes until the tops are roasted and the flesh is soft. While the eggplant is baking, prepare the meat sauce.

Make The Ground Meat Sauce:

  1. In a sauté pan, heat a splash of olive oil over moderate heat.
  2. Sauté the onion until it begins to caramelize.
  3. Add the ground meat and garlic, breaking apart the meat until it releases its juices.
  4. Stir in ground allspice, cinnamon, smoked paprika, and the tomato paste. Cook for about 1 minute.
  5. Pour in a splash of red wine and let it evaporate for 1-2 minutes.
  6. Add the diced tomatoes, bay leaf, salt, and pepper to taste.
  7. Pour in 1 cup (250 ml) of hot water and simmer over moderate heat for about 25 minutes or until the sauce thickens.
  8. Remove from heat and stir in the fresh parsley.

Make The Cream:

  1. In a saucepan, melt the butter over moderate heat.
  2. Stir in the flour and cook for 2 minutes until it thickens.
  3. Gradually pour in the milk and add nutmeg, stirring continuously until the cream thickens. Use a whisk to avoid lumps. Remove from heat.
  4. Allow the cream to cool for 10 minutes before stirring in the egg and ¼ of the grated cheese.

Assemble The Papoutsakia:

  1. Lower the oven temperature to 180°C / 355°F.
  2. Using a fork, press down on the flesh of the eggplants to create a little hollow for the meat sauce.
  3. Spoon the meat sauce into each eggplant boat and top with the creamy mixture.
  4. Sprinkle the remaining cheese on top.
  5. Bake for 35-40 minutes or until the cream sets and turns a golden brown color.
  6. Let the dish cool at room temperature for 10-15 minutes.
  7. Serve sprinkled with fresh chopped parsley and enjoy!

How to Serve Melitzanes Papoutsakia

Melitzanes Papoutsakia makes for a delicious main course that pairs well with a simple green salad or crusty bread. The creamy consistency and rich flavors mix beautifully with a fresh side, enhancing your dining experience. For added depth, offer a glass of red wine that complements the hearty meat sauce. Enjoy this delightful dish any time you’re in the mood for a comforting meal!