25-Min Lamb & Eggplant Skillet with Crispy Top
Halved eggplants stuffed with spiced ground lamb, topped with a quick béchamel and broiled until golden. A weeknight take on papoutsakia that skips the long roast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 whole eggplants, medium
- ½ lb ground lamb
- ½ medium onion, yellow, diced
- 1 cup whole milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- ¼ cup feta cheese, crumbled
Instructions
- 1
Halve eggplants lengthwise. Scoop out flesh, leaving 1/4-inch shell. Chop the scooped flesh into 1/2-inch pieces.
- 2
Heat oil in a large skillet over medium-high. Brown ground lamb, breaking it apart, until no pink remains, ~5 minutes.
- 3
Add diced onion and chopped eggplant flesh. Sauté until softened and fragrant, ~4 minutes. Season with salt, pepper, oregano.
- 4
Arrange eggplant shells skin-side down in the skillet. Divide lamb mixture evenly into each shell, pressing gently to pack.
- 5
Melt butter in a small pot over medium. Whisk in flour until smooth paste forms, ~1 minute. Add milk slowly, whisking to avoid lumps.
- 6
Simmer béchamel until thickened and coats a spoon, ~3 minutes. Remove from heat. Stir in feta and a pinch of nutmeg.
- 7
Pour béchamel evenly over each eggplant half. Broil on high until top is golden brown and bubbling, ~3 minutes.
- 8
Serve hot. Drizzle with olive oil and fresh oregano if desired.
Tools you’ll need
- large skillet (12-inch)
- small saucepan
- whisk
- wooden spoon
- broiler pan or skillet-safe baking sheet
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