Stuffed Miniature Eggplants with Creamy Bechamel
Delight in the rich flavors of this classic Greek dish, 'Papoutsakia', which translates to 'little shoes'. This enticing recipe showcases tender miniature eggplants, delicately stuffed with a savory mixture of ground beef, aromatic spices, and fresh herbs. The addition of a creamy bechamel sauce adds a luscious finish that elevates this dish to a true crowd-pleaser. Perfect for family dinners or entertaining guests, these stuffed eggplants are not only beautiful but also bursting with Mediterranean flavors. Serve with a side salad for a complete one-dish meal that celebrates the taste of Greece.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Onions
2 (finely chopped)
Garlic
1 (clove, minced)
Ground beef
1 (lb)
Cinnamon
3/4 (teaspoon)
Butter
2 (tablespoons + 3 tablespoons for bechamel)
Tomatoes
2 (medium, chopped)
Salt
2 1/2 (teaspoons)
Pepper
1/2 (teaspoon)
Chopped parsley
to taste
Egg
1 (beaten for filling + 1 slightly beaten for bechamel)
Kefalotiri cheese or Parmesan cheese
3/4 (cup, grated)
Dry breadcrumbs
2 (tablespoons)
Small eggplants
2 1/4 (lbs (about 12))
Tomato sauce
1 1/2 (cups)
Flour
3 (tablespoons)
Nutmeg
1 (dash)
Milk
1 (cup)
Instructions
1
In a large skillet, melt 1/4 cup of butter over medium heat. Add the finely chopped onions, minced garlic, and ground beef, cooking until the meat is browned and no longer pink. Stir in the cinnamon and cook for an additional 2 minutes.
2
Add the chopped tomatoes, salt, and pepper to the skillet. Cook covered for about 15 minutes, allowing the mixture to thicken and dry slightly. Once cooked, remove from heat.
3
Stir in the chopped parsley, beaten egg, 1/2 cup of grated cheese, and dry breadcrumbs into the meat mixture, combining well.
4
Preheat your oven to 350°F (175°C). While the oven warms, prepare the eggplants. Carefully peel a 1 1/2 inch strip from one end to the other of each eggplant, making sure to leave the other end intact. Make a deep incision along the strip, creating a pocket without cutting through completely.
5
Place the prepared eggplants in a baking dish and bake in the preheated oven until they are soft and lightly browned, approximately 30-45 minutes.
6
Once the eggplants are ready, remove from the oven. Using a knife, gently make the incision wider and stuff each pocket with teaspoonfuls of the meat mixture, ensuring even distribution.
7
Next, prepare the bechamel sauce. In a saucepan, melt 3 tablespoons of butter over low heat. Whisk in the flour, salt, pepper, and nutmeg, cooking until smooth and well blended.
8
Gradually pour in 1 cup of milk while stirring continuously, returning the mixture to medium heat. Cook the bechamel, stirring until it thickens to a smooth consistency.
9
Remove the bechamel from heat and quickly whisk in the slightly beaten egg and remaining cheese to avoid curdling.
10
Spoon about one tablespoon of the bechamel sauce on top of each stuffed eggplant. Sprinkle additional grated cheese on top and dot with small pieces of butter.
11
Pour the tomato sauce into the baking dish around the stuffed eggplants and return to the oven. Bake for an additional 35 minutes, or until the tops are golden and bubbly. Serve hot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What does the name 'Papoutsakia' mean?
'Papoutsakia' is a Greek term that translates to 'little shoes', which describes the appearance of the stuffed eggplants.
What are the primary ingredients in Stuffed Miniature Eggplants?
The dish features miniature eggplants, ground beef, onions, garlic, cinnamon, tomatoes, parsley, Kefalotiri cheese, and a creamy bechamel sauce.
How do I prepare the eggplants for stuffing?
Carefully peel a 1 1/2 inch strip from one end to the other of each eggplant, then make a deep incision along that strip to create a pocket.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long do the eggplants bake before they are stuffed?
The eggplants should bake for approximately 30-45 minutes until they are soft and lightly browned.
What kind of meat is used in the filling?
This recipe uses 1 lb of ground beef.
What spices give the meat filling its Greek flavor?
The filling is seasoned with cinnamon, salt, pepper, and fresh parsley.
Can I substitute Kefalotiri cheese?
Yes, Parmesan cheese is a suitable alternative if Kefalotiri is unavailable.
How is the bechamel sauce made?
It is made by whisking flour into melted butter, adding milk until thickened, and then whisking in an egg, cheese, and nutmeg.
How long is the final bake once the eggplants are stuffed?
The stuffed eggplants bake for an additional 35 minutes until the tops are golden and bubbly.
Is the tomato sauce put inside the eggplants?
No, the tomato sauce is poured into the baking dish around the stuffed eggplants before the final bake.
How many eggplants are needed for this recipe?
You will need about 2 1/4 lbs of eggplants, which is roughly 12 miniature ones.
What prevents the egg in the bechamel from curdling?
Removing the sauce from the heat before quickly whisking in the slightly beaten egg prevents curdling.
What role do breadcrumbs play in the recipe?
Dry breadcrumbs are stirred into the meat mixture to help bind the filling together.
Is this recipe considered a main dish?
Yes, it is a complete one-dish meal, though it pairs well with a side salad.
What is the first step in preparing the meat filling?
Melt 1/4 cup of butter and cook the onions, garlic, and beef until the meat is browned.
How much milk is used in the bechamel?
The recipe calls for 1 cup of milk.
Do I need to peel the entire eggplant?
No, you only peel a single 1 1/2 inch strip to create an opening for the pocket.
Can I use fresh tomatoes?
Yes, the recipe specifically uses 2 medium chopped tomatoes in the meat mixture.
What seasoning is used in the bechamel sauce?
The bechamel is seasoned with salt, pepper, and a dash of nutmeg.
How much tomato sauce is required for the baking dish?
You will need 1 1/2 cups of tomato sauce.
Are the eggplants supposed to be soft before stuffing?
Yes, ensure they are soft and lightly browned from the first bake before adding the meat mixture.
Should the meat mixture be wet or dry?
The meat mixture should be cooked covered for 15 minutes to allow it to thicken and dry slightly.
How much butter is needed for the bechamel?
Three tablespoons of butter are used specifically for the bechamel sauce.
Is this a Mediterranean dish?
Yes, it is a classic Greek Mediterranean dish.
How do I serve Papoutsakia?
It is best served hot, often with a fresh side salad.
Does the recipe use both whole eggs and beaten eggs?
The recipe uses one beaten egg for the meat filling and one slightly beaten egg for the bechamel.
What should I look for to know the dish is finished baking?
The tops should be golden and the sauce should be bubbly.
Can I add extra cheese on top?
Yes, the instructions suggest sprinkling additional grated cheese and dotting with butter before the final bake.
Is garlic a key component?
Yes, one minced clove of garlic is cooked with the onions and beef for flavor.