Recipe: Melitzanes Papoutsakia or Eggplant (Shoes) Stuffed with Meat

Dell, Here is another Greek recipe. The recipe for Pastitsio that Terrie, MD posted reminded me of this recipe which I have been meaning to try. Greeks love stuffed vegetables!

Melitzanes Papoutsakia

6 to 8 small to medium eggplants (not longer than 5 inches and preferably thin), washed and dried
Olive oil
3/4 c. finely chopped onion
1/2 lb. ground beef (You may want to use lean ground beef)
3 large ripe tomatoes, peeled, cored, and chopped (or 4 to 5 plum tomatoes)
2 garlic cloves, finely chopped
1/2 c. chopped fresh parsley
Salt and freshly ground papper to taste
1/2 c. grated kefalotyri or Parmesan cheese
2 c. medium to thick bechamel sauce (recipe follows)
1/2 c. plain bread crumbs

Cut off eggplant stems and discard. Cut eggplants in half lenghtwise. With a teaspoon or small sharp knife, very gently remove pulp, discarding seeds and being careful not to tear or puncture eggplant skin. (Leave shells about 1/8 inch thick).

Chop the eggplant pulp. In a large heavy skillet, heat 2 to 3 Tbl. olive oil and saute onion until it turns translucent. Add eggplant pulp and stir with a spoon for 2 to 3 minutes. Add ground meat and continue to saute until meat is lightly browned. Add tomatoes, garlic, parsley, salt and pepper. Reduce heat, add a little water to the skillet, and simmer until the liquid is absorbed, 7 to 10 minutes. Remove and cool slightly.

In another large skillet, heat 3 to 4 Tbl. olive oil and quickly saute eggplant havles on both sides, just to soften. (Since eggplants absorb so much oil, you may need to replenish skillet with a little more.) Remove eggplant from skillet and drain on paper towels.

Preheat oven to 350 degrees F. Place eggplant halves in a large ovenproof casserole dish. Sprinkle a little grated cheese into each half, then spoon in meat mixture, until eggplants are heaping. Spoon a generous amount of bechmel sauce over eggplants (about 2 Tbl. per half). Sprinkle with bread crumbs and remaining grated cheese and bake until eggplants are soft and bechmel is pleasantly gold and thickened. Remove casserole from oven and serve warm.

Yield: 6 to 8 servings

Medium Thick Bechamel Sauce

2 Tbl. butter
2 Tbl. all-purpose flour
1 c. milk. at room temperature or slightly warmed
Salt and freshly ground black pepper, to taste
Grating or pinch of nutmeg
1 to 3 egg yolks (optional)

In a medium saucepan, melt butter over low heat; do not brown. Add flour and stir to blend with a whisk or spoon. Cook over low heat for 3 to 5 minutes, until flour no longer tastes raw. Slowly add milk over low heat and stir continously with a spoon or wire whisk until sauce is creamy, still liquid, but quite thick.

(This will take 10 to 20 minutes, depending on the strangth of the heat.) Remove from heat and stir in salt, pepper, and nutmeg. Cool slightly before adding in egg yolks with a spoon or whisk.