Papoutsakia eggplant recipe from Naxos

• 1kg of beef
• 1 onion, chopped
• 300ml of tomatoes, chopped or grated
• 1 tablespoon of tomato paste
• 100ml of evoo (extra virgin olive oil, better if koroneiki)
• Salt and pepper to taste
• Pinch of cinnamon
• Pinch of sugar
• Water
• 6 large eggplants
• 2 large, ripe tomatoes sliced
• Graviera Naxos

Naxos and the wonderful beef and eggplant bake

Naxos is undoubtedly a foodie's paradise in Greece. This island, located in the center of the Cyclades Islands, is naturally blessed with springs that provide fresh water for the abundant harvests in the fertile plains. Fresh vegetables and aromatic herbs are the best of local production and among these there is a small gem: the potato.

The Naxos potato has achieved PDO status and amazingly no other potato variety can match it in flavor and texture. In addition to this natural wealth, livestock farming also goes hand in hand with the agriculture that thrives on the island, making dairy production one of the most renowned in Greece.

Graviera Naxou, a sweet, buttery flavoured table cheese is amongst the most beloved Greek cheeses. Graviera Naxou has been awarded a Protected Denomination of Origin status as it is one of the few cheeses that is produced exclusively from cow's milk.

Whilst the graviera is the most famous of the island’s cheeses, there is also arseniko, a salty, hard table cheese made from sheep’s and goat's milk. Ladotiri, similar to arseniko but matured in olive oil; ksinomizithra or ksinotiri, a fresh, slightly sour white cheese, made from goat’s milk and produced in the summer months, great for salads or with watermelon.

Mizithra another fresh cheese, much like a spread but light and creamy and finally touloumotiri, soft and creamy but spicy, it is one of the oldest cheese preparations originally matured in a touloumi – a specially prepared goat’s skin.

The cuisine of Naxos is as rich as its products. If you are a fish and seafood lover, stay by the coast and look out for the traditional Greek fish soup kakavia, and salachtouri, a ray fish salad with lemon dressing.

You can savour all the classic Greek dishes such as moussaka but I would urge you to visit the inland tavernas or those in hilltop villages for excellent lamb dishes and roasts. Kalogeros, 'monk’s food’ is one of the most authentic Greek dishes. A tomato sauce veal stew, finished in the oven with baked aubergines and the famous graviera Naxou.

How to prepare baked Greek stuffed eggplant

1. Brown the beef in a tablespoon of olive oil, add the finely chopped onion and cook until translucent.
2. Add the tomatoes, tomato paste, sugar, season with salt and pepper and cook for approximately 1 hour and 30 minutes on low-medium heat.
3. Whilst the meat sauce is cooking, prepare the aubergines. Cut the eggplants in half and cut side by side the flesh of each half diagonally, from left to right and then right to left to create diamond shaped cuts.
4. Add a bit of salt, brush the eggplant halves with olive oil and bake at 180oC for about 15 minutes or shallow fry in a bit of olive oil, 2-3 minutes each side. Keep the oven going at 180 C, if you are baking the aubergines or preheat it at 180 C to continue.
5. Once the beef stew is ready, remove from heat. Take each half of the baked aubergines and push the flesh with a spoon to create a cup. Fill each half with beef stew and two generous tablespoons of tomato sauce. Place a couple of tomato slices on each half nad finish with slices of cheese or grated.
6. Place in deep baking pan and bake high heat for 5-7 minutes until the cheese has melted and serve straight from the oven!