Papoutsákia — Stuffed Eggplant 'Little Shoes'

Preheat your oven to 200°C. Cut the eggplants in half lengthwise. Score the flesh, sprinkle with salt, and let them sit for 20 minutes to draw out bitterness. Rinse and pat dry.

Brush the eggplant halves with 50ml of Greek EVOO and place them cut-side down on a baking tray. Bake for 25-30 minutes until tender and lightly browned. Remove and set aside.

While eggplants bake, prepare the filling. Heat the remaining 50ml Greek EVOO in a pan. Sauté finely chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute more.

Add the minced beef to the pan. Break it up and brown it well, stirring frequently, until no pink remains. Drain any excess fat.

Stir in the chopped tomatoes, rigani, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing the sauce to thicken slightly.

Prepare the béchamel sauce: Melt butter in a saucepan. Whisk in flour to form a roux. Gradually add milk, whisking constantly to prevent lumps, until the sauce thickens. Season with salt, pepper, and nutmeg.

Scoop out some of the eggplant flesh from the center of each half, leaving a border. Chop the removed flesh and stir it into the meat filling. Fill each eggplant 'shoe' generously with the meat mixture.

Crumble feta cheese over the meat filling. Pour the béchamel sauce over the stuffed eggplants, ensuring they are well covered.

Bake for 25-30 minutes, or until the béchamel is golden brown and bubbling. Serve immediately, straight from the oven.