A popular Greek summer dish, "papoutsakia" means "little shoes" due to their unique shape. Similar to Authentic, traditional recipe of Moussaka!!! but served individually, this dish combines tender eggplant, rich meat sauce, and a creamy béchamel topping—perfect for a flavorful dinner with friends.Ingredients
For the eggplant base:
• 5 round eggplants
For the filling:
• 500g ground veal
• 1 onion, minced
• 5 red tomatoes, minced or grated
• 2 tbsp olive oil
• 1 tbsp minced parsley
• Salt & pepper to taste
For the béchamel topping:
• 500ml milk
• 5-6 tbsp flour
• 2 tbsp butter
• 2 beaten eggs
• 50g grated yellow cheese (e.g., gruyere)
• Salt & white pepper to taste
Instructions
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Prepare the eggplants: Cut them in half, keeping the edges intact. Score the flesh with a knife in a diamond pattern. Choose between two cooking methods:
- Lighter (baked) version: Place eggplants on a parchment-lined baking tray, brush with olive oil, season with salt, oregano, and thyme, and bake at 200°C for 30 minutes.
- Traditional (fried) version: Fry the eggplants in hot oil until golden, then drain on kitchen paper to remove excess oil.
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Make the meat sauce: In a pan, sauté the ground veal, onion, and scooped-out eggplant flesh in olive oil. Add tomatoes, salt, pepper, parsley, and 1 cup of water. Cover and simmer on medium heat for about 30 minutes.
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Prepare the béchamel sauce: In a saucepan, whisk together milk and flour over medium heat until thickened. Remove from heat, add butter, beaten eggs, salt, and white pepper, stirring constantly.
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Assemble the dish: Fill each eggplant half with meat sauce, top with béchamel, and sprinkle grated cheese over each one.
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Bake: Place in a preheated oven at 180°C (fan) and bake for 30 minutes until golden brown.
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Serve: Enjoy hot with a side of fresh salad or crusty bread.
Serving Tips & Variations
• Use ground beef or pork instead of veal.
• Try a dairy-free béchamel using plant-based milk and olive oil.
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