Papoutsakia

Papoutsakia (Little Shoes) With Grated Halloumi

Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Dish
Servings 6 people

Ingredients
  

  • 3 eggplants, halved lengthways
  • 1 brown onion, finely diced
  • 600 g lamb mince
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 3/4 cup red wine
  • 1/4 cup tomato paste
  • 1 x 420g can diced tomatoes
  • 1 cup chicken stock
  • 1 Tbs dried oregano
  • 1 cinnamon quill
  • 2 bay leaves
  • 40 g butter
  • 40 g plain flour
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup Olympus Halloumi cheese, grated
  • salt and pepper

Instructions
 

  • Preheat your oven to 180oC. Score eggplant halves diagonally.
  • Drizzle the eggplant with 2 tbs of olive oil, and place skin side down on a oven tray. Bake for 1 hour or unitl tender.
  • Meanwhile, Using a heavy based saucepan heat the remaining oil over a low heat. Add onion and garlic, saute for 10 minutes or until onion is soft and translucent.
  • Add the lamb mince. Using a wooden spoon, stir and break up any lumps. Cook for 10 minutes or until mince is brown.
  • Add the tomato paste, cook for 2 minutes. Add red wine, cook for further 1 minute.
  • Add diced tomatoes, stock, oregano, bay leaves and cinnamon to saucepan. Season with salt and pepper.
  • Simmer for 1 hour or until mixture thickens and mince in tender and cooked.
  • Using a large spoon, scoop out the flesh of eggplant havles, leaving 1 cm border around edge. Reserve the shells.
  • Coarsely chop the flesh and add to mince mixture. Simmer for further 30 minutes.
  • In a medium saucepan melt butter over medium heat. Add flour and cook, stirring for 1 minute.
  • When mixture starts to bubble, remove from heat.
  • Gradually pour milk into saucepan, whisking constantly until mixture is smooth.
  • Place back over heat and cook for 5 minutes, stirring with wooden spoon. Sauce will thicken.
  • Remove from heat and add grated Olympus Halloumi and eggs. Beat to combine well.
  • Arrange eggplant shells in a ovenproof baking dish. Spoon mince mixture into shells evenly and top with sauce.
  • Sprinkle with grated parmesan and bake in oven for 15 minutes or until golden brown. Serve immediately.