Papoutsakia - Little Shoes (Stuffed Miniature Eggplant)

Recipe by evelynathens
READY IN: 1hr 55mins




  • Brown onions,garlic, meat and cinnamon lightly in butter, stirring constantly.
  • Add tomatoes, salt and pepper.
  • Cook covered for about 15 minutes, allowing meat mixture to become quite dry.
  • Remove from heat.
  • Add parsley, egg, 1/2 cup cheese and bread crumbs.
  • Preheat oven to 350°F.
  • Along what you choose to become the'top' of each eggplant, peel a 1 1/2 inch strip from one end to the other and make an incision along the strip to within an inch of each end, making a little pocket.
  • Place in baking dish and bake in moderate oven until soft and light brown, about 30-45 minutes.
  • Insert knife blade into incision, make an opening and stuff with teaspoonfuls of meat mixture, making sure each little eggplant gets an equal amount of stuffing.
  • Prepare bechamel sauce: Melt butter over low heat; add flour, salt, pepper and nutmeg; stir until well blended.
  • Remove from heat.
  • Gradually stir in milk and return to heat.
  • Cook, stirring constantly, until thick and smooth.
  • Remove from heat.
  • Add the egg and remaining cheese to the sauce and whisk briskly, to prevent the egg from curdling.
  • Pour about one tablespoon on top of each eggplant pocket.
  • Sprinkle with additional grated cheese and dot with butter.
  • Add tomato sauce to the pan.
  • Bake for about 35 minutes longer.