Papoutsakia is one of the traditional and best known Greek dishes. It is also one of favourite dishes to cook because of its simplicity and delicious flavour. It is irresistible combination of flavours and great presentation. It is so yummy, healthy and great for summer time. Eat light and feel great with this recipe! Feel free to change the ingredients for the filling, it also works well without the meat too!
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Ingredients
• 3 aubergines
• olive oil, salt, pepper
• 1 onion
• garlic, olive oil, herbs to your taste
• 1 chili pepper
• a bunch of spring onion
• 1 diced red pepper
• 500 g mince
• 1 tbsp tomato paste
• A pinch of cinnamon if using the beef mince
• 250 g tinned tomatoes or grated fresh
• A bunch of parsley or dried herbs
• 200 g grated cheese

Method
1. Preheat the oven to 190 C .
2. Cut the aubergines length ways, and with a knife, score their flesh crosswise.
3. Transfer to a baking pan lined with parchment paper and add olive oil, salt, pepper.
4. Place the eggplants with the skin side up and roast them for 25-30 minutes.
Stuffing
1. Place a frying pan over high heat and add the olive oil.
2. Add finely chopped onion and garlic to the pan. Add the herbs and sauté.
3. Add chilli pepper (optional) and diced pepper to the pan, and mix.
4. Then add any minced meat and sauté for 10 minutes until golden brown. Add tinned tomatoes and tomato paste with a pinch of cinnamon, sugar, a little grated cheese and simmer at low heat for 15 minutes until moisture evaporates.
To assemble
1. With a fork, press the flesh of the aubergines .
2. Share the filling among the aubergines and sprinkle with the feta or any other grated cheese to your taste. Roast for more 10min until cheese melts and get a colour.