Papoutsakia: Greek Stuffed Eggplant / Aubergine

Name: Papoutsakia: Greek Stuffed Eggplant / Aubergine
Ingredients: 1 regular eggplant; 1.5 tablespoons olive oil; Salt, pepper, oregano to taste (I used a LOT).; 0.5 pound 230 g ground beef and/or ground lamb; 1.5 tablespoons high temperature cooking oil (I go for avocado); 1/2 onion, minced; 1-2 cloves garlic, minced; 1.5 medium fresh tomatoes chopped; 7 oz (200 g) canned chopped tomatoes; 1/3 cup (30 g) parmesan or pecorino cheese, grated; 1/4 teaspoon ground cinnamon; Salt, pepper to taste; 0.63 cup /150 ml lukewarm milk; 0.25 cup /15g all-purpose flour; 0.25 cup /15g butter; 1/3 cup /(28g parmesan or pecorino cheese, grated; 1 egg yolk, beaten; 1 pinch of nutmeg, optional (but I used it); Ground white pepper to taste

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Papoutsakia: Greek Stuffed Eggplant / Aubergine

Step 1

Preheat oven to 390°F / 200°C.

Step 2

Trim the top from the eggplant, and cut it in half, lengthwise.

Step 3

Place the halves into a colander, sprinkling with a little salt. Set this aside for 30-60 minutes. This will draw out bitterness.

Step 4

Now, rinse the halves with water, and dry them with a towel.

Step 5

Now, add tomatoes, cinnamon, nutmeg, salt and pepper. Turn heat on medium high and simmer here for 20 minutes, allowing most liquid to cook off.

Papoutsakia: Greek Stuffed Eggplant / Aubergine

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