Papoutsakia

Method

1. Heat the oven to 200C. Halve 1 aubergine lengthways through the stalk and score the cut faces deeply in a diamond pattern without piercing the skin. Salt the flesh lightly, leave 10 minutes, then blot dry, brush with 0.5 tbsp of the olive oil and roast cut side up on a lined tray for 25 minutes, until the flesh is completely soft and lightly browned.
2. When cool enough to handle, scoop out the flesh with a spoon, leaving a 1 cm shell so the "shoes" hold their shape. Chop the scooped flesh roughly and set both aside.
3. Warm the remaining 0.5 tbsp of olive oil in a small frying pan over medium heat and soften 1 finely chopped onion for 5 minutes until translucent. Add 1 clove of chopped garlic and cook 30 seconds, then raise the heat, add 90 g of minced beef and fry 5 minutes, breaking it up, until no pink remains and it begins to catch.