Where it comes from
Eggplant papoutsaki (μελιτζάνες παπουτσάκια) is a classic Greek baked dish whose name means 'little shoes' as eggplants topped with béchamel like pastitsio.
On the plate
A soft, almost custardy eggplant shell cradles spiced, tomatoey mince under a blanket of nutmeg-fragrant béchamel that turns silky and lightly browned on top. Each forkful balances sweet vegetable, warm spice and creamy richness. It eats like a cozier, lighter moussaka.
How it works
Salting and pre-roasting collapses the eggplant's cell walls so the shell turns creamy and absorbs flavour. The egg-enriched béchamel sets into a sliceable top, and baking lets cinnamon and tomato meld with the rendered eggplant.
Variations
Vegetarian version (Imam-style with no meat), lamb instead of beef, topped with grated kefalotyri, with diced potato in the filling
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓40 min active · 50 min waiting
How it's made
8 steps · Show ↓- 135 min
Halve eggplants lengthwise, score the flesh, salt and let drain, then brush with oil and roast until soft.
- 210 min
Scoop out some flesh to form hollow shells and chop the scooped flesh.
- 38 min
Saute chopped onion and garlic in olive oil until soft.
- 420 min
Add ground beef, brown it, then stir in tomato, cinnamon, the chopped eggplant flesh, salt and pepper and simmer into a thick mince.
- 515 min
Make a béchamel by cooking a butter-flour roux and whisking in warm milk until thick, then temper in egg and cheese.
- 610 min
Fill the eggplant shells with the mince and spoon béchamel over the top.
- 735 min
Bake until the béchamel is set and golden brown.
- 85 min
Rest briefly, then serve warm sprinkled with parsley.
