Name: Greek Lamb Stuffed Eggplants Papoutsakia
Yield: 1 servings
Cuisine: Greek
Ingredients: 4 Eggplants; 0.25 cup Extra virgin olive oil; 4 Dried prunes, (pitted & finely chopped); 1 Onion, (finely chopped); 1 lb Ground American lamb; 0.50 tsp Salt; 0.25 tsp Ground American lamb; 1 tbsp Dried Greek oregano; 0.50 tsp Ground cinnamon; 2 tsp Smoked paprika; 15 Finely diced tomatoes; 0.25 cup Tomato paste; 1 tbsp Balsamic vinegar; Fresh oregano for serving; 40 g Butter; 40 g Flour; 3 Milk (add more if necessary); 2 Egg yolks; 0.25 tsp Salt; 0.25 tsp Nutmeg; 0.50 cup Grated Kefalotyri* cheese, plus more for topping (see below for substitutes)

CategoryGround LambCuisineGreek

Recipe Provided By "Ful-Filled"

Courtesy of American Lamb Board

Greek Lamb Stuffed Eggplants Papoutsakia

Yields1 Serving

4 Eggplants

0.25 cup Extra virgin olive oil

4 Dried prunes, (pitted & finely chopped)

1 Onion, (finely chopped)

1 lb Ground American lamb

0.50 tsp Salt

0.25 tsp Ground American lamb

1 tbsp Dried Greek oregano

0.50 tsp Ground cinnamon

2 tsp Smoked paprika

15 Finely diced tomatoes

0.25 cup Tomato paste

1 tbsp Balsamic vinegar

Fresh oregano for serving

Bechamel:

40 g Butter

40 g Flour

3 Milk (add more if necessary)

2 Egg yolks

0.25 tsp Salt

0.25 tsp Nutmeg

0.50 cup Grated Kefalotyri* cheese, plus more for topping (see below for substitutes)

Pre-heat oven to 400 degrees F/200 degrees C. Slice the eggplants in halve lengthwise, leaving the stems intact. Score a cross hatch pattern into each eggplant halve. Place the prepared eggplants flesh side up in a baking dish. Drizzle the eggplants with olive oil and season with salt. Roast for 35-40 minutes, until tops are deep golden, and flesh is soft.

While the eggplants roast, add 2 tablespoon olive oil to a skillet set over medium heat, add onion & sauté for 6-8 minutes, until softened. Add ground lamb, finely chopped prunes, salt, oregano, cinnamon & smoked paprika and cook for 10 minutes, stirring often. Add in tomatoes, tomato paste and 1 tablespoon balsamic vinegar. Cook for another 10 minutes, adjust seasoning with salt if needed. Set lamb sauce aside while you finish preparing the eggplant & béchamel. (The USDA recommends ground lamb reach an internal temp of 160F)

Remove the eggplant from the oven after 35-40 minutes and use a spoon to press down the centers of the now softened eggplant halves. Fill eggplants with lamb sauce.

For the béchamel: melt butter in a small saucepan over medium heat. Add flour and cook, stirring constantly for 3 minutes until the flour smells slightly nutty. Gradually add in the milk, stirring constantly and cook for 10-12 minutes until mixture starts to thicken. Stir in egg yolks, salt, nutmeg and grated kefalotyri and continue to cook, stirring often for another 10 minutes until nice and thick.

Pre-heat the broiler to 425 degrees F. Divide lamb mixture amongst the eggplant halves. Top with béchamel and a bit of finely grated Kefalotyri cheese*. Broil for 5 minutes or until golden brown. Garnish with fresh oregano leaves to serve and enjoy!

*Kefalotyri substitutes:

Gruyere, Pecorino or Romano

Note:

The USDA recommends ground lamb reach an internal temp of 160F.

Ingredients