Papoutsakia
Papoutsakia — Singapore-style baked eggplant “little shoes” stuffed with a spiced minced meat tomato sauce and finished with a creamy béchamel, oven-baked until golden.
About this dish
Papoutsakia (Greek for “little shoes”) are humble-looking but deeply comforting — halved eggplants scooped and filled with a rich minced meat ragù then topped with a silky béchamel and baked until golden. In Singapore this dish works beautifully as a weekend family dinner or a show-stopping item for a potluck with neighbours from the heartland, or a fusion plate at a Tiong Bahru cafe or East Coast dinner party.
The flavour is warm and layered: soft roasted aubergine, tomato-forward meat sauce scented with onion, garlic, cinnamon and oregano, and a smooth, nutmeg-kissed béchamel that browns into a gratin-like crust. Texture plays across tender flesh, chunky ragù and a creamy top. For a local twist you can add a tiny splash of kecap manis or a spoon of sambal for heat — useful if you like your makan with chilli — or use halal minced beef or lamb depending on your crowd.
This recipe suits busy parents and keen home cooks who want something that feels special without complicated technique. It reheats well for next-day lunchboxes (wrap in foil and reheat in the oven), and can be scaled up for festive spreads during Hari Raya open houses, Deepavali gatherings, or a convivial zi char-style family meal at home.
Ingredients
- 4 medium eggplants (about 800 g total)
- 4 tbsp olive oil, plus extra for brushing
- 400 g minced beef or lamb (or 300 g beef + 100 g pork for extra juiciness)
- 1 large onion, finely chopped (about 150 g)
- 3 cloves garlic, minced
- 1 medium carrot, finely diced (about 80 g) - optional for sweetness
- 2 tbsp tomato paste
- 400 g canned chopped tomatoes
- 60 ml red wine (optional) or 60 ml beef stock
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley
- 50 g grated Parmesan or Pecorino, plus extra for sprinkling
- For the béchamel:
- 50 g unsalted butter
- 50 g plain flour
- 600 ml full-fat milk, warmed
- Pinch of freshly grated nutmeg
- 2 egg yolks (beaten) - optional, for richer sauce
- Breadcrumbs or extra grated cheese for topping (20–30 g)
- Optional Singapore twist: 1 tsp kecap manis or 1–2 tsp sambal oelek to add to the meat sauce
- Lemon wedges and chopped parsley to serve
Step-by-Step Method
- Preheat the oven to 200°C (fan 180°C). Line a baking tray with foil and brush lightly with olive oil.
- Halve the eggplants lengthwise and score the flesh in a diamond pattern, being careful not to pierce the skin. Sprinkle the cut sides with a little salt and let them sit for 15 minutes to draw out bitterness; pat dry with paper towel.
- Brush the eggplant halves with olive oil and pan-fry in a large frying pan or wok over medium-high heat, cut-side down first, until golden and slightly charred (about 3–4 minutes each side). Transfer to the baking tray and set aside.
- Make the meat sauce: heat 2 tbsp olive oil in a wok or heavy saucepan over medium heat. Add the chopped onion, carrot (if using) and a pinch of salt; sweat until soft (4–5 minutes). Add the garlic and cook 30 seconds more.
- Increase heat to medium-high, add the minced meat and spread it out so it browns; cook without stirring for 2 minutes then break up and continue until no longer pink (4–6 minutes). Stir in the tomato paste and fry for 1 minute to caramelise.
- Add the canned tomatoes, red wine or stock, cinnamon, oregano and bay leaf. Reduce heat to low and simmer, uncovered, stirring occasionally until thickened (20–25 minutes). Taste and season with salt, pepper and optional kecap manis or sambal if you want a local chilli-sweet note. Stir in chopped parsley and remove the bay leaf.
- Spoon the meat sauce into the pan-fried eggplant halves, filling the cavities generously. Place the filled eggplants back on the tray.
- Make the béchamel: melt butter in a saucepan over medium heat. Stir in the flour to form a roux and cook 1–2 minutes without browning. Gradually whisk in warmed milk, smoothing lumps, until the sauce thickens into a creamy consistency (about 5–7 minutes). Season with salt, white pepper and nutmeg.
- Off the heat, whisk a little of the béchamel into the beaten egg yolks (if using) to temper, then stir the yolk mixture back into the béchamel. Stir in 50 g grated Parmesan for extra flavour.
- Pour or spoon the béchamel over each filled eggplant. Sprinkle breadcrumbs or extra cheese on top for a golden crust.
- Bake in the preheated oven for 20–25 minutes until the top is set and golden. If you like extra browning, place under the grill (broiler) for 2–3 minutes—watch closely to avoid burning.
- Remove from oven and rest 5 minutes. Garnish with chopped parsley and serve with lemon wedges, crusty bread or steamed rice.
- Taste and adjust: like a zi char cook tasting at the wok, check seasoning and add a little extra salt, pepper or a squeeze of lemon to brighten before serving.
Tips & Serving Ideas
- Salt and drain the eggplant halves for 10–15 minutes to remove bitterness and excess moisture; pat dry before frying to avoid soggy results.
- If you shop at NTUC FairPrice, Cold Storage or Sheng Siong you can find minced lamb or good-quality canned tomatoes; swap meats to suit halal needs.
- For a smoother béchamel, warm the milk before adding and whisk continuously when combining with the roux to avoid lumps.
- Use a heavy-based pan or wok and brown the meat well on medium-high heat to develop flavour—this is the equivalent of chasing wok hei for a braised-style sauce.
- Make ahead: prepare the meat sauce a day ahead and refrigerate. Assemble and bake just before serving to save time on the day.
- Adjust chilli and sweetness to local taste: add 1 tsp sambal for heat or 1 tsp kecap manis for a touch of caramelised sweetness.
- Leftovers reheat well in the oven at 180°C for 10–15 minutes wrapped in foil, or keep chilled for lunches—avoid microwave if you want to preserve the top crust.
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