Mel Christensen

Mel Christensen

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Papoutsakia (Stuffed Eggplants) - *Gluten Free, Sugar Free, Dairy Free Option


Papoutsakia (Stuffed Eggplants)

*Gluten Free, Sugar Free, Dairy Free Option



  • 4 medium-large eggplants, stems removed
  • 500g  lean minced beef
  • 1 large brown onion, finely diced
  • 1 large carrot, finely diced
  • 2 stalks of celery finely diced
  • 2 cloves of garlic, finely minced
  • 2 x 400g grams of canned tomatoes (or fresh diced tomatoes are even better)
  • 2 tbsp of tomato paste
  • ½ cup water
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp Natvia (or preferred sweetener)
  • Salt and pepper to taste
  • 200g grated kefalotyri cheese (or a pizza blend would work well too) *Dairy Free Option – use a dairy free cheese such as ”Notzarella” or omit altogether.


Bechamel Sauce

  • 2 tbsp coconut oil
  • 2 heaped tbsp tapioca flour
  • 1 cup coconut cream
  • 1 cup chicken stock (home-made or salt reduced)
  • Pinch of ground nutmeg
  • Salt and pepper to taste
  • 2 eggs lightly whisked




  1. Cut the eggplants in half. Using a paring knife, score the around the inner flesh leaving a small border. Using a spoon carefully scoop out the flesh. Dice the scooped flesh and set aside.
  2. Fry the eggplant halves in a little olive oil until brown.  Fry each side on a medium heat for 5 mins.  Once cooked place the eggplant halves on a pre-oiled baking tray.
  3. Pour a little olive oil in a medium sized pot and fry the onion, carrot, celery and garlic until the mixture becomes translucent.
  4. Add the diced eggplant and sauté for a few minutes until soft. Add the beef mince and break it up using a wooden spoon. Once the meat is browned add the tomatoes, tomato paste, water, spices, Natvia, salt and pepper and the water. Bring to boil and allow the sauce to simmer for about 45mins to an hour.
  5. Whilst the sauce is simmering prepare the béchamel.  Melt coconut oil in a small saucepan.  Stir in tapioca flour, and cook for three minutes, stirring constantly. Slowly add coconut cream and chicken broth. Continue stirring and cooking until smooth and thickened.  (If it goes all lumpy like mine did – don’t stress. Just transfer to a jug and give it a whizz with a stick mixer and it will be silky-smooth in a jiffy!  A food processor would also work.) Season sauce with sea salt, black pepper, and nutmeg. Set aside for 5 minutes to cool slightly. Whisk in the eggs.
  6. In each of the eggplant halves, sprinkle a little grated cheese (if using) and then follow with enough meat sauce to fill each one. Top with béchamel, sprinkle with a little more cheese and bake in a pre heated 180C oven for 40 mins or until browned on top. Allow to cool a little before serving or alternatively serve the next day (they getter better with resting so the leftovers will be amazing the next day!)
  7. Enjoy!!