How to make melitzanes papoutsakia

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide a plant-based protein option.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: milk + flour

Greek yogurt reduces calories while maintaining creaminess.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan

Nutritional yeast is a dairy-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

1) Cook the mince by first frying the onions in olive oil and then adding the meat. Keep stirring the mince so it breaks down really well. Add the garlic, oregano, salt, pepper, and paprika. Then add the tomato concentrate, mint, and parsley and enough water to dissolve the tomato (but not too much so that your mix is too liquid). Cook for 40 minutes.

2) Cut the aubergines in half, salt them and put them to roast in a 180 degree Celsius oven for 30 minutes or in a pan turning over frequently.

3) Prepare the béchamel sauce by putting the milk in a pan and adding the butter, the egg, and the flour. Stir everything so that your flour mixes smoothly before turning on the heat. Once everything is mixed well, turn the heat on and keep stirring till your sauce binds (about 15 minutes). The sauce will feel a bit loose, but remember it goes harder when it cooks. Do not add too much flour and do not stop stirring as it will stick at the bottom and begin to burn.

4) Assemble by placing the aubergine half at the bottom, filling with meat and pouring the sauce on top. Finish off by adding a bit of cheese (if you did not add it in the sauce already).

5) Place everything in the 180 degree oven for 30-40 minutes.

Cooking Techniques

Spice Level:

Allergens