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

⏱ 95 min · Serves 4

Roasted aubergine halves cradling a cinnamon-scented lamb and tomato ragù, crowned with a glossy kefalotyri béchamel that puffs golden in the oven. Pure Greek taverna comfort — messy, generous and worth every minute.

Per serving: 790 kcal · 37.0g protein · 36.0g carbs · 54.0g fat

Ingredients

• 4 medium aubergines (about 1.2kg total)
• 6 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 500g lamb mince (or beef mince)
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 100ml red wine
• 1 tsp ground cinnamon
• 1/2 tsp dried oregano
• 1 bay leaf
• Pinch of sugar
• 2 tbsp chopped flat-leaf parsley
• 50g butter
• 50g plain flour
• 500ml whole milk, warmed
• 80g kefalotyri or pecorino, grated (plus 20g for topping)
• 1 egg yolk
• Pinch of grated nutmeg
• Salt and black pepper

Method

1. Heat oven to 200C/180C fan. Halve the aubergines lengthways and score the flesh in a deep criss-cross, without piercing the skin. Brush generously with 4 tbsp olive oil, season with salt, and roast cut-side up on a lined tray for 30 minutes until soft and collapsing.
2. Meanwhile, heat the remaining 2 tbsp oil in a wide pan and fry the onion gently for 8 minutes until soft. Add the garlic for 1 minute.
3. Turn up the heat, add the mince and brown well, breaking it up, for 6-8 minutes. Stir in the tomato purée and cook 1 minute.
4. Pour in the wine and let it bubble away, then add the tomatoes, cinnamon, oregano, bay leaf, sugar and seasoning. Simmer 20 minutes until thick and glossy. Discard the bay leaf and stir in the parsley.
5. For the béchamel, melt the butter in a saucepan, whisk in the flour and cook 1 minute. Gradually whisk in the warm milk until smooth and thick, then simmer 3 minutes. Off the heat, stir in 80g cheese, the nutmeg, seasoning, and finally the egg yolk.
6. Press the roasted aubergine flesh down with a spoon to make a hollow 'shoe'. Spoon the mince in, mounding it up.
7. Spoon béchamel over each one, scatter with the remaining cheese, and bake for 25-30 minutes until puffed and deeply golden. Rest 10 minutes before serving with bread and a tomato salad.