IF YOU THINK HEALTHY MEANS BORING… WATCH THIS

Papoutsakia – Greek Stuffed Eggplant (No Béchamel)
✨ When we think “healthy,” we always think grilled chicken and salad…
But this? This is what healthy can actually look like.

No béchamel. No shortcuts.
Just clean, elegant Mediterranean flavor — the Christina Dynamite way.

🧑‍🍳 Ingredients

• 4 small eggplants
• Olive oil
• Salt & pepper
• 1 lb ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 small container strained tomato
  → (Barba Stathis or Pomi – approx. 500g)
• 1 tbsp tomato paste
• Handful of chopped parsley
• 1 slicing tomato, thinly sliced (for topping)
• Optional: feta, oregano & olive oil for serving

⸻

🔥 Instructions
1. Cut eggplants in half lengthwise. Score the flesh.
2. Drizzle with olive oil and sprinkle with salt.
3. Bake at 400°F (200°C) for ~30 min until soft.
4. Meanwhile, brown the beef in olive oil. Add onion, then garlic.
5. Stir in strained tomato and tomato paste. Season with salt & pepper.
6. Once thickened, remove from heat and stir in parsley.
7. Press the baked eggplant centers down with a fork.
8. Fill with meat sauce. Top with a tomato slice.
9. Bake again ~30 minutes.
10. Serve with feta drizzled wizj olive oil &
oregano. Enjoy!

Keep it simple, keep it real!

Christina 🧨

👩‍🍳 Private Chef and Culinary Strategist
Offering:
• Custom weight loss meal prep
• Menu consulting
• Recipe creation

🌍 Book at: www.NutritopiaMeals.com

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If you’re bored of chicken and salad, let me show you what healthy looks like. These are papuakea, and they deserve a spot on your menu. Slice the eggplants in half lengthwise. Score the flesh in a criss-cross pattern. This helps them roast evenly and soak up the olive oil. Drizzle generously. Sprinkle with salt and roast at 400° until soft, about 30 minutes, depending on their size. Heat the olive oil and add the ground beef. Once it’s brown, add the onion and cook for a few minutes. Stir in the garlic and saute for about a minute. Mix in Greek or Italian strained tomato and let it cook for a few minutes. Add the tomato paste and let it simmer gently. Season with salt and pepper as the sauce develops. Once it’s rich and reduced, take it off the heat and stir in fresh parsley. Time to take the eggplants out of the oven. While they’re still hot, press down the center with a fork to create space for the filling. Fill each one with the meat mixture. Top with a slice of tomato and return them to the oven for another 30 minutes until everything is beautifully roasted and full of flavor. This is what healthy looks like. If you’re ready to elevate what you’re serving at home or on a menu, let’s talk.