Dinner · 65 min · greek

Papoutsakia

Small eggplants does the heavy lifting here, with ground beef rounding it out. A Greek dinner that takes 65 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 4 Small eggplants
• 1 lb Ground beef
• 1 Onion
• 14 oz Crushed tomatoes
• 2 cups Béchamel
• 1/2 cup Kefalotyri
• 1/2 tsp Cinnamon
• 1/4 cup Olive oil

Steps

1. Halve the eggplants lengthwise, score the flesh, and roast cut-side down 25 minutes until collapsing; scoop out some flesh, leaving sturdy shells — “little shoes.”
2. Brown the beef with onion, cinnamon, and tomatoes into a rich, dry-ish sauce; fold in the scooped eggplant.
3. Fill each shell generously with the meat sauce.
4. Top with béchamel and shower with kefalotyri.
5. Bake at 375°F for 25 minutes until the tops bronze and bubble.
6. Rest 10 minutes so the béchamel sets for clean serving.
7. Moussaka’s charming individual cousin; serve with a sharp salad to cut the richness.

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