Papoutsakia (stuffed eggplants with minced meat)

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Papoutsakia (little shoes!) is a Greek summer dish. Depending on how it is cooked, it may contain a large amount of calories. If, for example, the eggplant is fried, then it becomes harder to digest.  Our recipe is just as delicious despite it being a lighter version of  the traditional one. Do not fry the eggplants but bake them in the oven. Prepare the béchamel with olive oil and do not add eggs.

Reduced-fat gruyere cheese (or any other low-fat cheese) may also be used.

Cheese may be part of a balanced diet as the right type is chosen and is consumed in reasonable quantities.

Studies have shown that eating cheese can help with weight loss. In particular, higher milk intake was associated with a lower body mass index, lower body fat, lower waist circumference and lower blood pressure.

Choose eggplants with vibrant, shiny skin, without discoloration, cuts or lumps which usually indicates that the flesh inside has been damaged and is possibly decaying.  The stem and cap on top of the eggplant should also not show any discolouration. Prefer those that are relatively heavy despite their size. Store in a plastic bag in the refrigerator for a few days.

Accompany papoutsakia with low-fat tzatziki