Mouthwatering Melitzanes Papoutsakia: A Lighter Twist on the Classic Greek Moussaka

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Melitzanes papoutsakia, which literally means “eggplant shoe” because to its shape, is a very new, and dare we say, nearly modernized, variant of moussaka. It first appeared in the 1970s or 1980s, and it follows on paper many of the parts that make up the “national dish” that is moussaka. However, the preparation of this dish is designed to be lighter, and the quantities are smaller.

First, the eggplants are roasted, which reduces the amount of oil that they take in throughout the cooking process. At least according to the most recent culinary trends, presenting this combination in this shape makes it appear to be somewhat more “elegant” than serving it in large, communal dishes.

It is a meal that is more common in cities than in rural areas, but it is not difficult to find in restaurants that are frequented by travelers. However, if it is properly made, it has nothing to envy the original moussaka’s incredibly rich flavor.

Last but not least, the recipe calls for kefalograviera, a dry sheep’s cheese that is prevalent in the northern region of the country and can be substituted with pecorino romano.

Ingredients

• 6 eggplants, halved lengthwise
• 650 grams of ground beef
• 2 chopped red onion
• 6 cloves of garlic, grated
• 2 glasses of red wine
• 600 g of peeled and diced tomatoes
• 1 cinnamon stick
• 15 grams of dried oregano
• 200 grams of grated kefalotyri
• 25 grams of olive oil
• 10 grams of salt and pepper
• 25 grams of chopped parsley

For the sauce

• 180 grams of of flour
• 160 grams of butter
• 125 cl of milk
• 4 egg yolks
• 10 grams of nutmeg
• 6 grams of salt

Preparation

1. Make a series of x’s and o’s in the flesh of the eggplants with a knife. Salt the eggplants and let them drain for an hour after seasoning them with salt. After a thorough rinsing with water, allow the item to dry.
2. Prepare a baking dish for the eggplants by layering them in the dish. Add some salt and pepper, then finish with some olive oil and a drizzle. After placing the aubergines in the oven with the skin side down, roast them for forty minutes at a temperature of 200 degrees Celsius.
3. Make the stuffing as follows: The onion and garlic should be browned for a few minutes in a hot skillet that has been greased. After adding the ground beef, combine everything and let it cook for a few minutes. After using red wine to deglaze the pan, proceed to add the tomato, cinnamon, and oregano before seasoning with salt and pepper.
4. Bring to a boil, then reduce the heat to low, cover, and simmer for thirty minutes. At the very end of the cooking process, stir in the chopped parsley.
5. Get the sauce ready by: In a saucepan, bring the butter to a simmer. After adding the flour, whisk the mixture to make a roux. While continuing to stir, add the milk in increments. Cook the ingredients while stirring it constantly until it reaches the desired consistency.
6. After removing the pan from the heat, stir in the nutmeg, salt, cheese, and egg yolks until well combined.
7. To assemble, make a small hole in the center of each aubergine using a spoon, and then mash the flesh that is extracted with a fork. Mix into the ground meat. Prepare the eggplants by stuffing them with meat and topping them with sauce.
8. Put a layer of cheese on top as the final step. Prepare a gratin dish with the ingredients, then place it in the oven at 180 degrees Celsius for twenty minutes.