PAPOUTSAKIA - GREEK STUFFED EGGPLANT

Papoutsakia, a Greek culinary gem, translates to "little shoes," a fitting name for the delectable dish known as Greek Stuffed Eggplant. Rooted in Greek cuisine, this dish boasts a history intertwined with Mediterranean flavors and culinary prowess.

History of Greek Stuffed Eggplant - Papoutsakia:

Derived from traditional moussaka, papoutsakia emerged as a variation where eggplants serve as the vessel for a flavorful filling. Its origins can be traced to Greek household kitchens, evolving over time to become a beloved staple in Greek cuisine.


Ingredients for Greek Stuffed Eggplant - Papoutsakia:

Eggplants
Ground meat (usually beef or lamb)
Onions, garlic, and tomatoes
Spices like cinnamon, oregano, and parsley

How to Make Greek Stuffed Eggplant - Papoutsakia:

- Begin by halving the eggplants and scooping out the flesh to create "boats."
- Sauté onions, garlic, and ground meat until browned, then add tomatoes, spices, and the scooped-out eggplant flesh. Cook until the flavors meld.
- Fill the eggplant halves with the savory mixture, topping them with a sprinkle of cheese or béchamel sauce if desired.
- Bake the papoutsakia until the eggplant is tender and the filling is golden and bubbling.
- Serve these flavorful "little shoes" hot, garnished with fresh herbs.


Different Ways to Prepare Greek Stuffed Eggplant - Papoutsakia:
Variations in papoutsakia recipes often involve the choice of spices and additional ingredients like raisins or pine nuts for added texture and sweetness. Some prefer a vegetarian twist, replacing meat with lentils or a medley of vegetables. Baking or grilling the eggplant before stuffing can also elevate its flavor profile.


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The beauty of papoutsakia lies in its adaptability while retaining the essence of Greek cuisine. Whether following a traditional family recipe or experimenting with unique ingredients, the result is always a hearty, satisfying dish that pays homage to Greece's rich culinary heritage.

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STUFFED EGGPLANT – PAPOUTSAKIA



Greek stuffed eggplant with meat sauce, topped with a rich béchamel sauce is one of the heartiest and most filling dishes of the Mediterranean cuisine.

Prep: 10 mins

Cook: 1hour 10 mins

Serves: 6

INGREDIENTS

4 medium eggplants

3 tablespoons olive oil

Salt, pepper, oregano to taste

GROUND MEAT SAUCE

1pound (500g) beef and/or lamb ground

3 tablespoons olive oil

1 onion minced

2 cloves garlic minced

3 medium fresh tomatoes chopped

1 can (400g) chopped tomatoes

⅔ cup (55g) parmesan or pecorino or kefalotyri cheese grated

1 pinch of sugar

1 stick cinnamon or 1/2 teaspoon ground cinnamon optional

2 tablespoons parsley or/and mint

Salt, pepper too taste

BECHAMEL SAUCE

1 ⅛ cup (300ml) lukewarm milk

⅛ cup (30g) all-purpose flour

⅛ cup (30g) butter

⅔ cup (55g) parmesan or pecorino or kefalotyri cheese grated

2 egg yolks beaten

1 punch of nutmeg optional

Salt & pepper to taste

INSTRUCTIONS

Preheat oven to 392°F (200°C).

THE EGGPLANT

Trim ends from eggplant (optional) and halve lengthwise.

Place eggplant in a colander and sprinkle lightly with salt (optional). Set aside for 30 minutes to 1 hour. Rinse the eggplant slices and dry them with paper towels.

Use a sharp knife to criss-cross and score the flesh. You should only carve each eggplant half, not puncture or cut them completely down to the skin. Brush eggplant skin and flesh with olive oil. Season with salt, pepper, and oregano.

Place the eggplant halves on a parchment-lined baking pan, cut side down. Bake for 30-40 minutes, until softened and lightly golden. Remove from the oven and set aside.

GROUND MEAT SAUCE

In the meantime, in a large pan or deep skillet over medium heat add the olive oil. Add the onion for 5 minutes and stir in the garlic for another for 3 minutes. Add the ground meat, stir lightly and sauté for 10 minutes.

Add the tomatoes, sugar, and cinnamon (optional), raise heat to medium-high and simmer for at least 20 minutes until most of the liquid cooks off. Remove from heat, add the cheese, parsley or/and mint. Remove the cinnamon stick if used. Set aside to cool.

While the meat sauce is simmering prepare the bechamel.

THE BECHAMEL

Add the butter to a small pot over medium-low heat. Once it melts add the flour, salt, pepper and stir continuously for a few mins. Add gradually (3-4 times) the lukewarm milk*(1) to the flour/butter mixture. Each time stir vigorously and wait until the milk is completely incorporated. Remove from heat*(2) and add the nutmeg (optional), cheese, egg yolks, salt, and pepper. Continue to stir until the sauce thickens.

ASSEMBLING

Use a spoon to fill the eggplant halves with meat sauce. Top with béchamel and bake in a preheated 356 °F (180°C) oven for 20 mins or until browned.

Serve with fresh chopped parsley (optional) and a fine red dry wine (recommended).

enjoy NOTES

The milk should be at least at room temperature. If you add cold milk, your sauce will be lumpy.

It would be better to let the sauce cool for a few minutes before stirring in the egg yolks.



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