Papoutsakia - Greek Stuffed Aubergines
Try this incredible recipe for Papoutsakia, a traditional Greek dish that’s as comforting as it is delicious! These baked aubergines are filled with the most flavourful mince meat you'll ever make, topped with creamy béchamel, and baked to perfection. A great dish for sharing!
Ingredients
3 aubergines
2 tbsp olive oil
Pinch of salt
For the mince meat:1-2 tbsp olive oil
1 red onion, chopped
500g beef mince, 20% fat
400g tinned tomatoes
85ml red wine, Sauvignon
2 tsp dried oregano
1 tsp dried thyme
1/2 tsp cinnamon
Salt and pepper to taste
Fresh parsley, chopped
For the bechamel:60g butter
50g plain flour
500ml milk
Parmesan cheese to grate
1 hr 15 mins to prepare and bake | Makes 6 papoutsakia
Method
Start by halving the aubergines and scoring them diagonally. Brush olive oil and a pinch of salt on the scored side and place them on a baking tray lined with parchment paper. Bake scored side down for 30 minutes at 170 degrees Celsius until softened.
In a frying pan over a medium to high heat, add olive oil and sauté the chopped red onions. After about two minutes, add the mince brown and cook until it’s brown.
Add the seasonings, tinned tomatoes and wine and stir to combine. Cook on a lower heat for 20 minutes until the liquid reduces and the texture thickens. Then remove off the heat and stir through chopped fresh parsley.
In another pan, melt butter over a medium heat. Add the plain flour and whisk until clumps form. Then pour the milk little by little, continuously whisking until a thick bechamel forms. This will take about 3-4 minutes. Then stir through the grated Parmesan.
Once the aubergines are soft, take a tablespoon and squash the middle to form a base for the mince meat filling.
Fill each aubergine with mince meat and top with the bechamel. Bake at 170 degrees Celsius for 10 minutes. Serve warm and enjoy!
