Little shoes

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Collection of little shoes designed for toddlers and infants

Satisfying Little Shoes: Eggplant Boats with Savory Meat Filling

If you’re on the lookout for a delicious and unique dish to impress your family or friends, these Little Shoes—eggplant boats filled with a savory meat mixture—are the perfect choice. With tender eggplants, flavorful ground meat, and a creamy topping, this recipe brings together delightful Mediterranean ingredients that are sure to make your taste buds sing!

Ingredients

  • 4 large eggplants (about 2.2 pounds or 1 kg)
  • Olive oil
  • 1 pound (450 grams) ground meat (half pork and half lean beef)
  • 1 onion, sliced (about 100 grams)
  • 2 cloves garlic, finely minced
  • 1 ⅓ cups (200 grams) canned diced tomatoes
  • 2 teaspoons tomato paste
  • A splash of red wine
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon ground allspice
  • 1/3 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 2 cups (500 ml) warm milk
  • 3 tablespoons (40 grams) butter
  • 1/3 cup (40 grams) all-purpose flour
  • A pinch of nutmeg
  • 2 tablespoons Greek yogurt
  • 1/2 cup (60 grams) Gruyère or Greek Kefalotyri cheese, grated
  • 1 egg

Directions

  1. Preheat Oven: Set your oven to 400°F (200°C).
  2. Prepare the Eggplants: Cut the tops and bottoms off the eggplants and slice them in half lengthwise to create boats. Carefully scoop out the pulp and make crisscross cuts inside the eggplant halves.
  3. Bake the Eggplant Boats: Place the eggplant boats on a baking sheet. Brush the insides with olive oil and bake for about 30 minutes, or until they are soft.
  4. Cook the Filling: In a large skillet, heat some olive oil and sauté the sliced onions until they are caramelized. Add the ground meat and minced garlic, breaking it apart as it cooks. Stir in allspice, cinnamon, smoked paprika, and tomato paste. Deglaze the pan with a splash of red wine.
  5. Add Tomatoes: Mix in the canned diced tomatoes, bay leaf, and a pinch of salt and pepper. Pour in 1 cup (250 ml) of water and let it simmer until thickened.
  6. Make the Cream Sauce: In a saucepan, melt the butter over medium heat. Add the flour and stir to combine. Gradually whisk in the warm milk and a pinch of nutmeg, cooking until the mixture thickens. Remove from heat and let it cool slightly before stirring in the egg and grated cheese.
  7. Assemble the Little Shoes: Press down the eggplant pulp in the boats and fill them with the meat sauce. Top each filled boat with the creamy sauce and sprinkle with any remaining cheese.
  8. Final Bake: Lower the oven temperature to 350°F (180°C) and bake the eggplant boats for 35-40 minutes, until they are golden and bubbling.
  9. Let Rest and Serve: Once out of the oven, let the Little Shoes rest for a few minutes. Garnish with chopped parsley before serving.

How to Serve Little Shoes

These hearty Little Shoes make a splendid main dish on their own, but you can enhance your meal by serving them with a fresh garden salad or some roasted vegetables on the side. For a complete Mediterranean feast, pair them with crusty bread and a glass of red wine. Enjoy your culinary creation, and watch as your guests rave about this delightful dish!