Papoutsakia is a Greek classic of oven-roasted eggplant halves filled with a tomato beef sauce and topped with béchamel before baking. The meat sauce is first cooked in a pressure cooker to shorten the preparation time.
Sauté the onion and garlic in olive oil, add the minced beef and cook until it changes colour. Stir in the tomato paste, thyme, salt, pepper and half a cup of water, close the pressure cooker and cook for 15 minutes.
Brush the eggplant halves with olive oil and arrange them cut-side up on a baking tray, then roast in an oven preheated to 200°C for 20 minutes until the flesh softens.
Melt the butter, stir in the flour and cook for 2 minutes, then whisk in the milk gradually until smooth. Remove from the heat and stir in the egg yolk and a pinch of nutmeg.
Press down the centre of each eggplant half, fill with the meat sauce, spoon over the béchamel and scatter with cheese. Bake at 200°C for 25 minutes until golden on top.
Once you have poured on the béchamel, do not blast the oven too hot or the top will brown before the centre warms through. Allergens: contains wheat (gluten), milk and dairy, egg.
Sprinkling the eggplant halves with a little salt and letting them sit for 10 minutes before roasting reduces bitterness and helps them absorb less oil in the oven.
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