Papoutsakia: Stuffed Eggplant with Lamb

Step 1

Set the oven to 400°F and wait for the indicator light or beep, about 10 minutes.

Step 2

Cut each eggplant in half lengthwise, from stem end to bottom tip, so you have two boat-shaped halves per eggplant.

Step 3

Scoop out the flesh from each eggplant half using a spoon, leaving a thin shell about 1/4 inch thick all around; chop the scooped flesh into 1/4-inch cubes.

Step 4

Place the eggplant halves skin-side up on a rimmed baking sheet and roast until the skins begin to soften and look slightly shriveled, about 12 minutes.

Step 5

While eggplants roast, cut the onion in half, then place flat-side down and dice crosswise into 1/4-inch cubes to get about 1 cup.

Step 6

Mince the garlic until the pieces are smaller than a grain of rice — about pencil-tip sized dots.

Step 7

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 8

Add the diced onion and cook, stirring once every 30 seconds, until the edges turn translucent and the pan releases a sharp smell, about 3 minutes.

Step 9

Push the onion to the side of the skillet and add the ground lamb to the empty space; cook over medium-high heat, breaking it up with a wooden spoon every 20 seconds, until no pink remains and the meat looks crumbly, about 4 minutes.

Step 10

Add the minced garlic to the lamb mixture and stir constantly for 30 seconds until the aroma becomes sharp and fragrant.

Step 11

Stir in 2 tablespoons of tomato paste and 0.5 teaspoon of dried oregano, then cook, stirring constantly, for 1 minute until the paste darkens and sticks slightly to the pan.

Step 12

Add the chopped eggplant flesh and 2 tablespoons of water to the skillet; stir well and cook over medium heat, stirring once every minute, until the eggplant softens and the liquid mostly evaporates, about 5 minutes.

Step 13

Remove the skillet from heat and taste the lamb mixture; add a pinch of salt and pepper if needed.

Step 14

In a small saucepan, melt 3 tablespoons of unsalted butter over medium heat, swirling the pan occasionally, until the butter is foamy and fully liquid, about 2 minutes.

Step 15

Sprinkle 2 tablespoons of all-purpose flour over the melted butter and whisk constantly for 1 minute until the mixture looks like wet sand with no lumps.

Step 16

Slowly pour 1.5 cups of whole milk into the flour mixture while whisking continuously to prevent lumps; keep whisking until the sauce is smooth.

Step 17

Continue cooking the sauce over medium heat, stirring with a wooden spoon once every 30 seconds, until it thickens enough to coat the back of the spoon and no longer looks watery, about 4 minutes.

Step 18

Remove the sauce from heat and stir in 0.125 teaspoon of freshly grated nutmeg and 0.25 cup of grated Pecorino Romano cheese; taste and add a pinch of salt if needed.

Step 19

Remove the eggplant halves from the oven and let them cool for 2 minutes until comfortable to touch.

Step 20

Using a spoon, divide the lamb filling evenly among the four eggplant halves, mounding it slightly in the center of each.

Step 21

Slowly pour the béchamel sauce over the lamb filling on each eggplant half, dividing it evenly so the sauce covers the filling and runs slightly down the sides.

Step 22

Sprinkle the remaining 0.25 cup of grated Pecorino Romano cheese evenly over the béchamel on all four eggplant halves.

Step 23

Place the baking sheet in the 400°F oven and bake until the cheese turns deep golden brown and the sauce bubbles at the edges, about 15 minutes.

Step 24

Remove the baking sheet from the oven and let the papoutsakia rest for 3 minutes before serving to allow the filling to set slightly.