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Papoutsakia (Little Shoes) With Grated Halloumi
  1. Preheat your oven to 180oC. Score eggplant halves diagonally.
  2. 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.
  3. 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.
  4. Add the lamb mince. Using a wooden spoon, stir and break up any lumps. Cook for 10 minutes or until mince is brown.
  5. Add the tomato paste, cook for 2 minutes. Add red wine, cook for further 1 minute.
  6. Add diced tomatoes, stock, oregano, bay leaves and cinnamon to saucepan. Season with salt and pepper.
  7. Simmer for 1 hour or until mixture thickens and mince in tender and cooked.
  8. Using a large spoon, scoop out the flesh of eggplant havles, leaving 1 cm border around edge. Reserve the shells.
  9. Coarsely chop the flesh and add to mince mixture. Simmer for further 30 minutes.
  10. In a medium saucepan melt butter over medium heat. Add flour and cook, stirring for 1 minute.
  11. When mixture starts to bubble, remove from heat.
  12. Gradually pour milk into saucepan, whisking constantly until mixture is smooth.
  13. Place back over heat and cook for 5 minutes, stirring with wooden spoon. Sauce will thicken.
  14. Remove from heat and add grated Olympus Halloumi and eggs. Beat to combine well.
  15. Arrange eggplant shells in a ovenproof baking dish. Spoon mince mixture into shells evenly and top with sauce.
  16. Sprinkle with grated parmesan and bake in oven for 15 minutes or until golden brown. Serve immediately.
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