Papoutsakia
Stuffed Aubergines with Béchamel
Papoutsakia means small shoes in Greek and I guess it comes from the shape of the aubergines. In this recipe the aubergines are stuffed with minced meat and topped with béchamel sauce and cheese. This dish is very similar to Moussaka but for some reason I like far more the idea of having my own very personal Papoutsaki.
This was actually one of my favourite dishes as a child. I know this sounds weird as children normally crave completely different kinds of foods, but this was no doubt part of my top five.
This is one of the typical Greek recipes that require quite a lot of work but as I have explained in the past you can stagger preparation across a few days. It’s also worth prepping a big tray as it keeps really well and doesn’t lose its taste or shape.
I used a Greek aubergine variety called “Tsakonikes” but you can use any kind of variety you wish.
Ingredients list
Aubergines
750g aubergines
Olive oil
Salt
Minced meat stuffing
350g minced beef
1 onion
1 big tomato
Salt & Pepper
Basil
1 egg
1 handful of grated parmesan
2tbsp of breadcrumbs
Bechamel
300g milk
30g butter
50g flour
1 egg
1 handful of parmesan
Salt
For the baking tray
500g passata
1 handful of basil
Salt & Pepper
These quantities serve 5 people
Step by step
The Aubergines:
Wash the aubergines and cut them lengthwise. Score them with a knife, sprinkle them with salt and let them rest for 30min/1h. This will help release the bitterness
Once the time has passed, dry the aubergines with kitchen paper
In the meantime, bring water to boil in a big pot. Blanch the aubergines for 5 minutes in boiling water. When the skin starts turning brown, it’s time to take them out. Dry them with kitchen paper and put them aside
Put a non-stick pan on the hob and drizzle with olive oil. When warm add the aubergines and sizzle them for a couple of minutes on each side. Put them again on kitchen paper and let them rest
Add in the oil, parmesan and cheese after a couple of minutes and keep going with the blender until you reach the consistency you like. Don’t forget to taste it and adjust accordingly. Put aside
The minced meat stuffing
Peel the tomato and chop it into small cubes
Add olive oil in a non-stick pan and the finely chopped onion. Sauté for a few minutes, until the onion becomes transparent.
Add the mince in the mix, salt and pepper and chopped tomato and let cook until the water evaporates. Set aside to cool down
Once it has cooled down add the parmesan, breadcrumbs, basil and egg and mix. Set aside
The bechamel
Melt the butter in a small pot
Off the hob add the flour and whisk vigorously with a handheld whisk
When the flour is incorporated in the butter slowly add the milk and whisk. Make sure you add the milk slowly
Once the butter, flour and milk and incorporated and you have a smooth silky cream, season with salt and put the pot back on the hob at medium low heat. Mix continuously in the same direction with your handheld whisk. Keep going until the bechamel thickens. Set aside to cool down
Once it has cooled down, add the egg and parmesan and mix well until both are incorporated
Assembling the Papoutsakia
In your roasting tin, spread the passata and add olive oil, salt, pepper and basil. Mix everything with a spoon and spread evenly across the tin
Place your aubergines in the tin with the flesh facing up
With your hands make small minced meat patties and place them on the aubergine. Press gently with your hands down to compact together the aubergines and meat
With a spoon gently add some béchamel on top of each aubergine
Sprinkle each aubergine with Parmesan
Bake in the oven at 180° for 40-45min (depending on the size of the aubergines). To achieve a crunchy top switch the oven to grill for a few extra minutes
Serve them at room temperature
Tips & cheats
Being a layered dish, this might appear daunting to prepare. Don’t despair, you can stagger preparation. For example, you can prepare the meat and blanch the aubergines on day one and you can sizzle the aubergines and make the béchamel on day 2.
Béchamel can be tricky if you are not used to it. The biggest secret is to incorporate the ingredients off the hob. This will allow you to work at a slower pace without burning the sauce or ending up with lumps.
Lumps in the béchamel can be further avoided if you slowly pour the milk and mix with your whisk. Pour slowly and mix vigorously.
When you make béchamel (or custard or any other cream) always mix in the same direction. If you switch directions it will break and won’t come together nicely.
This version of the béchamel is not the classic one. The classic béchamel has the same amount of butter and flour. This version is stiffer and it also includes and egg to make sure it doesn’t fall off the aubergine when baking.