Greek baked eggplant recipe stuffed with mince, (Papoutsakia recipe)
Servings
4
servingsPrep time
20
minutesCooking time
1
hourTotal time
1
hour20
minutesIf you love moussaka, then this recipe will also be something you will enjoy. This dish receives its name as it resembles a shoe shape ‘Papoutsakia’. Meat stuffed eggplants with a golden cheese topping is a perfect entrée or main.
Ingredients
4 – 5 ripe eggplants
4 onions (finely chopped)
3 garlic cloves
500 g beef mince
400 g chopped tomatoes
2 tablespoons salt
1 tablespoon pepper
2 tablespoons smoked paprika
¼ cup dry red wine
200 g pecorino romano cheese (finely grated)
water
olive oil
Instructions
- Preheat oven to 180* C.
- Cut the eggplants in half, lengthwise.
- Use a sharp knife, score the flesh in a crisscross manner without tearing the skin.
- Apply olive oil over the surface of the eggplants.
- Line a baking tray with baking paper and add eggplants cut side upwards.
- Bake for 30-40 minutes, until the flesh of the eggplant, has softened.
- Press down the eggplant flesh, creating an indentation, setting aside.
- Place a non-stick pan over high heat. Add 2 tablespoon of olive oil.
- Add finely cut onions to the pan stirring through thoroughly until the onions have cooked through, adding garlic and continuing to cook through the ingredients.
- Once ingredients have cooked through add beef mince mixture stirring through until meat has browned.
- Add dry red wine and stir through until the alcohol evaporates, stirring ingredients thoroughly before adding smoked paprika, salt and pepper.
- Continue to stir through ingredients until mixture is well combined.
- Add chopped tomatoes, stirring through thoroughly and add 2 cups of water.
- Turn heat to low and allow the mixture to slowly simmer.
- Remove from heat and set aside to cool.
- Spoon meat mixture into eggplants filling generously.
- Apply finely grated pecorino romano cheese over the top and bake for a further 10-15 minutes until golden.
- Serve with some extra virgin olive oil and finely chopped parsley.
Recipe Video
Notes
- You can substitute the grated pecorino romano cheese with béchamel sauce.
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