Ingredients
For the Eggplants:
- 4 medium eggplants
- A little olive oil
- A little thyme
- Salt
- Pepper
For the Meat:
- 1/2 kg ground beef
- 4 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, grated
- 1 carrot, grated
- 1 tbsp tomato paste
- A pinch of sugar
- 1/4 cup cognac
- 2 fresh tomatoes, grated
- 1 bay leaf
- 1/2 cinnamon stick
- Salt
- Pepper
For the Béchamel:
- 2 tbsp flour
- 2 tbsp butter
- 1/2 liter fresh milk
- 1 egg
- Salt
- Pepper
- 2 pinches of nutmeg
- 1 cup grated kefalotyri cheese
Instructions
- Wash and cut the eggplants in half lengthwise.
- Score the flesh in a crosshatch pattern with a knife and place them on a baking sheet.
- Brush them with olive oil and sprinkle with salt, pepper, and a little thyme.
- Bake in a preheated oven at 200°C for about 30 minutes until softened.
For the Meat:
- Heat the oil and sauté the ground beef over high heat until well cooked.
- Add the onion and cook until softened.
- Add the garlic and carrot.
- Stir in the tomato paste and sugar, and scrape the bottom of the pan.
- Deglaze with cognac and let it evaporate completely.
- Add the tomatoes, salt, and pepper.
- Cook over medium heat for about 15-20 minutes until the meat sauce absorbs its liquids.
- Towards the end of cooking, add the bay leaf and cinnamon stick for a few minutes, then remove them.
For the Béchamel:
- Melt the butter in a saucepan and add the flour.
- Stir with a whisk for 2 minutes and gradually add the milk.
- Add salt and pepper.
- Grate the nutmeg, stirring continuously until a thick, smooth cream forms.
- Remove from heat.
- Add the egg and half of the cheese, stirring quickly.
- Fill the baked eggplants with the thick meat sauce.
- Cover each eggplant with a generous spoonful of béchamel and spread it evenly.
- Sprinkle the eggplants with the remaining cheese.
- Bake the papoutsakia in a preheated oven at 180°C for about 35-40 minutes until the top is golden brown.
Enjoy!
Source: Argiro Barbarigou
