Papoutsakia (Stuffed Eggplant Boats) with Ground Meat and Yogurt Cream

• • --- 1 kg eggplants
• • --- ¼ cup olive oil
• • --- 1 teaspoon thyme
• • --- 1 teaspoon salt
• • --- 1 pinch pepper

For the Ground Meat Filling

• • --- ½ kg ground beef
• • --- 1/3 cup olive oil
• • --- 2/3 cup finely chopped onion
• • --- 2 cloves garlic, finely chopped
• • --- 1 cup (250ml) grated tomato
• • --- 2 bay leaves
• • --- 1 tablespoon dried mint
• • --- 1 level teaspoon cinnamon
• • --- ½ cup finely chopped parsley
• • --- 1 teaspoon salt
• • --- 1 pinch pepper

For the Yogurt Cream

• • --- 2 cups (500g) full-fat strained yogurt
• • --- 2 eggs
• • --- 1 teaspoon garlic powder
• • --- a dash of nutmeg

For the Topping

• • --- ½ cup (50g) halloumi or Parmesan, grated on the fine side of the grater

1. 1. Preheat the oven to 200°C. Rinse the eggplants and cut them in half lengthwise (with the stem on). Using a knife, score the flesh in a diamond pattern. Place the eggplants in a baking tray. Brush them with olive oil, season with salt and pepper, and sprinkle with a little thyme. Bake them in the preheated oven for about 30 minutes until softened. Then, remove them from the oven, let them cool, and use a spoon to press down the flesh, creating a hollow to place the ground meat on top.

Meanwhile, prepare the ground meat:

1. 1. Pour the olive oil into a pan and sauté the onion for about 3 minutes. Then, add the garlic and stir for 30 seconds. Add the ground meat and continue sautéing until it turns white. Add the grated tomato and bay leaves. Stir well and add the mint, cinnamon, parsley, and season with salt and pepper. Then, reduce the heat and let the ground meat simmer until it absorbs its liquids. Let it cool slightly and fill the eggplants with 2-3 tablespoons of ground meat.

For the Yogurt Cream:

1. 1. In a bowl, combine the yogurt, eggs, garlic powder, and nutmeg. Stir and cover the ground meat with the yogurt cream. Sprinkle the papoutsakia with a little grated halloumi. Bake in a preheated oven at 180°C for about 35-40 minutes until the surface is golden brown. Serve sprinkled with a little finely chopped parsley.