Antigone's Grilled Aubergine and Lamb Papoutsakia
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Antigone's Grilled Aubergine and Lamb Papoutsakia

Antigone's Grilled Aubergine and Lamb Papoutsakia

with Toasted 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, consisting of halved aubergine boiled or roasted, its centre scooped out and filled with meats, vegetables and even eggs, topped with béchamel sauce and grilled. The addition of béchamel is usually traced to Nikolaos Tselemendes, a chef from the island of Sifnos thought to be responsible for French influences on Greek cuisine.

Tags:
New
Allergens:
Milk
Egg
Cereals containing gluten
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time50 minutes
Cooking time40 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain Celery)

2 unit(s)

Garlic Clove

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

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

sideBannerName

Nutritional information

Energy (kJ)2826 kJ
Energy (kcal)675 kcal
Fat25.4 g
of which saturates11.1 g
Carbohydrate81 g
of which sugars20.8 g
Dietary Fiber10.7 g
Protein36.4 g
Salt3.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Bowl
Medium Saucepan
Kettle
Lid
Large Saucepan
Large Frying Pan
Fork

Instructions

Roast your Aubergine
1

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).

Béchamel Time
2

Meanwhile, heat a medium saucepan on medium heat. 

Melt in the butter (see pantry for amount), then add the flour (see pantry for amount) and cook, stirring occasionally for 1-2 min.

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 béchamel to a small bowl and set aside for later. Clean out the pan. 

Toast the Bulgur
3

Boil a half-full kettle. Return the (now empty) saucepan on medium high heat with a drizzle of oil.

Once hot, add the bulgur, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily. 

Next, 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.

Tomato Sauce Time
4

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, the lower the heat and simmer until thickened, 4-5 mins.

Get Grilling
5

Meanwhile, once you have removed your aubergines from the oven, turn on your grill to its highest temperature.

Using a fork, mash the flesh of the aubergine until soft.

Spoon your lamb mixture into your aubergine. TIP: Don't overfill it - keep any remaining sauce for later. 

Spoon over your béchamel and grill until golden and bubbling, 4-5 mins.

Finish and Serve
6

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!