Eggplant Papoutsakia

Eggplant Papoutsakia is a delightful Greek dish featuring tender, roasted eggplant stuffed with a rich meat sauce and topped with a creamy béchamel. This low-carb version replaces traditional pasta with eggplant, making it a healthy and satisfying meal.

Ingredients

• 2 medium eggplants
• 200 grams ground beef or lamb
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 200 grams canned diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 50 grams grated cheese (Kefalotyri or Parmesan)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour (or almond flour for lower carbs)
• 300 ml milk
• 1 egg, beaten
• Nutmeg, a pinch

Steps

1. Preheat the oven to 200°C (392°F).
2. Slice the eggplants in half lengthwise and scoop out some flesh to create a boat shape. Sprinkle with salt and let them sit for about 20 minutes to draw out moisture.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft.
4. Add the ground meat to the skillet and cook until browned. Stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. Let simmer for 10 minutes, then remove from heat.
5. Rinse the eggplants to remove excess salt and pat them dry. Place them cut side up on a baking sheet and drizzle with olive oil. Roast in the oven for 15-20 minutes until tender.
6. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually add the milk, whisking until the sauce thickens. Remove from heat and stir in the beaten egg and a pinch of nutmeg.
7. Once the eggplants are done, fill them with the meat mixture and top with the béchamel sauce. Sprinkle grated cheese on top.
8. Return to the oven and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
9. Let cool slightly before serving. Enjoy your Eggplant Papoutsakia!

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 18 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and dietary fiber from eggplants.
• High protein content from the meat and cheese, supporting muscle health.

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