GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA)

Updated at: Thu, 17 Aug 2023 10:32:34 GMT

Step 1

To prepare this healthy version of stuffed eggplants, begin by cutting the eggplants in half lengthwise and carve a cross pattern on the flesh. Season the eggplants and place them in a colander for about 30 minutes. Rinse them thoroughly with water and pat dry using kitchen paper.

Step 2

Preheat the oven to 200°C (392°F). Season the eggplants with garlic powder, freshly ground pepper, and drizzle them with olive oil. Place the eggplants on a baking tray lined with parchment paper, skin side down. Bake them for 40 minutes until they become soft and tender.

Step 3

While the eggplants are baking, let's prepare the meat sauce. Peel and chop the red onion and garlic. In a large pan over medium heat, add some olive oil and sauté the onions until they become soft. Stir in the garlic and sauté for a bit longer. Increase the heat, add the lean minced beef, and break it up using a spoon. Cook the beef until it browns. Pour in the red wine and let it evaporate for 1-2 minutes. Stir in the canned tomatoes, dried cinnamon powder, a pinch of sugar, dried oregano, and season with garlic powder and freshly ground pepper. Bring the mixture to a boil, then reduce the heat and simmer with the lid on for approximately 30 minutes until most of the liquid has evaporated. Finally, add 1-2 handfuls of grated light yellow cheese and chopped parsley. Mix everything well.

Step 4

Let's prepare the béchamel sauce for the stuffed eggplants. In a large pan, melt some olive oil over low-medium heat. Add the flour and whisk continuously to create a paste. Gradually add low-fat milk in a steady stream while whisking constantly to avoid lumps. If the sauce needs further thickening, continue stirring and simmering over low heat. Remove the pan from the stove and add the egg yolks. Season with garlic powder, freshly ground pepper, and a pinch of dried nutmeg. Whisk quickly to prevent the eggs from turning into an omelette. Adjust the seasoning with garlic powder to taste.

Step 5

If you prefer to top the stuffed eggplants with mashed potatoes, boil the potatoes in hot water for 10-15 minutes until they become soft. Transfer the boiled potatoes to a food processor and add low-fat milk, olive oil, egg yolks, and freshly ground pepper. Blend until the mixture becomes smooth.

Step 6

Arrange the baked eggplants in a baking pan with the skin side down. Scoop out some of the flesh from each eggplant to create space for the filling. Sprinkle the eggplants with grated light yellow cheese and spoon the meat sauce on top of each piece. Finally, add the béchamel sauce or mashed potatoes as a topping and sprinkle with more grated light yellow cheese.

Step 7

Bake the stuffed eggplants, known as "melitzanes papoutsakia," at 180°C (356°F) for approximately 20 minutes until they turn nicely golden and the flavors meld together.

Step 8

Serve this delicious and healthier version of Greek stuffed eggplant dish as a starter or main course accompanied by a refreshing Greek salad.

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