AT A GLANCE
These stuffed eggplant halves, whose name translates literally as "little shoes", epitomise the big-flavoured melting goodness that is Greek home cooking.
|01||Score cut-side of eggplant in a crosshatch pattern, leaving a 1cm border, then remove flesh with a spoon and set aside.|
|02||Heat half the oil in a deep-sided frying pan over high heat, add eggplant flesh, stir occasionally until tender (5-10 minutes), season to taste, transfer to a colander to drain excess oil and set aside.|
|03||Heat half remaining oil in a deep-sided frying pan over medium-high heat, add onion, garlic and pancetta and stir occasionally until tender and golden (5-10 minutes). Add veal, stir until browned (5-10 minutes), add polpa, stir occasionally until thick (10-15 minutes), then stir through parsley, thyme and eggplant flesh, season to taste and set aside.|
|04||Preheat oven to 180C. Heat remaining oil in a frying pan over high heat, add eggplant halves and turn occasionally until golden and slightly tender (3-5 minutes). Transfer to a baking dish to fit snugly cut-side up, then spoon meat mixture into eggplant halves, press to fill well and form into mounds. Spoon over yoghurt, scatter over cheese, then bake until topping is golden and eggplant are tender (30 minutes).|
|05||Meanwhile, for Greek chopped salad, toss ingredients in a bowl to combine and season to taste. Serve with hot papoutsakia.|
Note Tomato polpa, coarsely puréed canned tomato, is available from select supermarkets and delicatessens. If unavailable, substitute canned crushed tomatoes.