Papoutsakia — Greek Stuffed Aubergine 'Little Shoes' with Cinnamon Lamb & Béchamel

⏱ 95 min · Serves 4

Golden aubergine boats filled with cinnamon-scented lamb and tomato, crowned with a billowing cheesy béchamel that blisters in the oven. Proper Greek taverna comfort food, and it smells incredible while it bakes.

Per serving: 785 kcal · 38.0g protein · 38.0g carbs · 52.0g fat

Ingredients

• 4 medium aubergines
• 6 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 500g minced lamb (or beef)
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 100ml red wine
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp sugar
• 2 tbsp chopped flat-leaf parsley
• Salt and black pepper
• 50g butter
• 50g plain flour
• 500ml whole milk, warmed
• Pinch of grated nutmeg
• 1 egg yolk
• 80g kefalotyri or Parmesan, grated

Method

1. Heat the oven to 200C/180C fan. Halve the aubergines lengthways and score the flesh in a criss-cross, leaving a 1cm border. Brush generously with 4 tbsp olive oil, season, and roast cut-side up on a lined tray for 30 minutes until soft and collapsing.
2. Meanwhile, heat the remaining oil in a wide pan and fry the onion for 8 minutes until soft. Add the garlic for a minute, then the mince, breaking it up and browning well for 6-8 minutes.
3. Stir in the tomato purée, cinnamon, allspice and oregano and cook 1 minute. Pour in the wine, let it bubble away, then add the tomatoes, bay leaf, sugar and a splash of water. Simmer 20 minutes until thick, then stir in the parsley and season.
4. Press the roasted aubergine flesh down with a spoon to make a hollow (don't tear the skins) and roughly chop any excess flesh into the mince.
5. Make the béchamel: melt the butter, whisk in the flour and cook 2 minutes. Gradually whisk in the warm milk until smooth and thick. Season with salt, pepper and nutmeg, take off the heat, then beat in the egg yolk and two-thirds of the cheese.
6. Spoon the mince into the aubergine shells, top each with a thick blanket of béchamel and scatter with the remaining cheese.
7. Bake for 25-30 minutes until puffed and deeply golden. Rest 10 minutes before serving with bread and a tomato salad.