Greek Style Grilled Aubergine and Lamb Papoutsakia
with Tomato Bulgur
The Greek word papoutsakia translates to 'little shoes' which is said to reference the appearance of the aubergine. Papoutsakia is a popular dish, the basic dish consists of halved aubergine boiled or roasted, its centre scooped out and filled with meats, vegetables and even eggs, topped with hard salty cheese and grilled.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Aubergine
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten, Wheat)
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
200 grams
Lamb Mince
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Ground Cinnamon
20 grams
Wild Rocket
Not included in your delivery
10 grams
Butter
1 tbsp
Plain Flour
150 milliliter(s)
Milk
220 milliliter(s)
Water for the Bulgur
1 tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin. Put the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper.
When the oven is hot, roast the aubergine on the top shelf until golden brown and soft (you should be able to mash the flesh), 25-28 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Meanwhile, heat a medium saucepan on medium heat (no oil).
Melt the butter (see pantry for amount) in the pan, then add the flour (see pantry for amount) and cook, stirring occasionally, for 1-2 mins.
Gradually add the milk (see pantry for amount), season with salt and pepper, and cook, stirring occasionally until thickened, 2-3 mins.
Once thickened, add the cheese until melted - you want the bechamel to be thick and spoonable.
Transfer your bechamel to a small bowl and set aside for later. Clean out the pan.
Boil a half-full kettle. Return the (now empty) saucepan to medium-high heat with a drizzle of oil.
Once hot, stir in the tomato puree and stir-fry until the bulgur is coated, 1-2 mins.
Pour in the water for the bulgur (see pantry for amount), stir in the chicken stock paste and bring to the boil. Simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb mince and cook until browned, 5-6 mins. Use spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic and fry for 1 min more.
Stir through the passata, red wine stock paste, cinnamon, sugar and water for the sauce (see pantry for both amounts). Bring the sauce to a boil, then lower the heat and simmer until thickened, 4-5 mins.
Meanwhile, once you have removed your aubergines from the oven, turn on your grill to its highest temperature.
Using a fork, mash the aubergine flesh until soft.
Spoon your lamb mixture into your aubergine. TIP: Don't overfill it - keep any remaining sauce for later.
Spoon over your bechamel and grill until golden and bubbling, 4-5 mins.
Fluff up your bulgur with a fork and stir through any remaining lamb mince and sauce.
Transfer your aubergine papoutsakia to your serving plates and serve with your bulgur and rocket alongside.
Drizzle some olive oil over the rocket to finish.
Enjoy!
