Main CourseDinner

Papoutsakia (Stuffed Eggplant)

Name: Papoutsakia (Stuffed Eggplant)
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: greek
Ingredients: 2 pcs eggplant medium, halved lengthwise; 4 tbsp olive oil; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 400 g ground beef lean; 400 g canned crushed tomatoes; 0.25 cup red wine dry; 0.5 tsp cinnamon ground; 0.5 tsp oregano dried; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 3 tbsp all-purpose flour; 3 tbsp olive oil; 2 cup unsweetened almond milk; 0.25 tsp nutmeg ground; 0.25 tsp salt; 0.13 tsp black pepper freshly ground

Savor the rich flavors of Greece with Papoutsakia, meaning 'little shoes' – tender eggplant halves generously stuffed with a savory minced meat filling, all crowned with a luscious, creamy béchamel sauce. This comforting and hearty dish offers a delightful blend of textures and aromatic spices, perfect for a satisfying dinner.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 4
Difficulty: Medium
Per serving: 660 kcal

Allergen information: may contain gluten, milk, nuts, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcseggplant, medium, halved lengthwise

eggplant

4 tbspolive oil
1 tspsalt
0.5 tspblack pepper, freshly ground

meat filling

2 tbspolive oil
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
400 gground beef, lean
400 gcanned crushed tomatoes
0.25 cupred wine, dry
0.5 tspcinnamon, ground
0.5 tsporegano, dried
0.5 tspsalt
0.25 tspblack pepper, freshly ground

béchamel

3 tbspall-purpose flour
3 tbspolive oil
2 cupunsweetened almond milk
0.25 tspnutmeg, ground
0.25 tspsalt
0.13 tspblack pepper, freshly ground

Equipment

Baking sheet · Parchment paper · Chef's knife · Cutting board · Large skillet · Medium saucepan · Whisk · Baking dish · Spoon

The method

Step by step

1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
About 10 min
Cook’s note: Preheating ensures even cooking and helps the eggplant caramelize beautifully.
2
Halve the eggplants lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.
About 3 min
Cook’s note: Scoring allows the eggplant to cook more evenly and absorb the olive oil and seasonings, enhancing its flavor.
3
Brush the cut sides of the eggplant halves generously with 4 tablespoons of olive oil and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
About 2 min
Cook’s note: Don't be shy with the oil; eggplant soaks it up, which helps it become tender and flavorful during roasting.
4
Place the seasoned eggplant halves cut-side down on the prepared baking sheet.
5
Roast the eggplant for 30-35 minutes, or until it is very tender and slightly caramelized.
About 35 min
Cook’s note: The eggplant should be soft enough to easily scoop out the flesh later. If it's still firm, roast for a few more minutes.
6
Remove the roasted eggplant from the oven and let it cool slightly while you prepare the meat filling.
About 10 min
Cook’s note: Allowing the eggplant to cool makes it easier and safer to handle for scooping.
7
While the eggplant cools, heat 2 tablespoons of olive oil in a large skillet over medium heat.
About 2 min
8
Add the chopped yellow onion to the skillet and sauté until it becomes translucent and softened, about 5-7 minutes.
About 7 min
Cook’s note: Cooking the onion slowly brings out its natural sweetness, forming a flavorful base for the meat sauce.
9
Stir in the minced garlic and cook for an additional minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter quickly.
10
Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is thoroughly browned.
About 8 min
Cook’s note: Ensure the beef is fully browned to develop a rich, savory flavor. Drain any excess fat to prevent the sauce from becoming greasy.
11
Stir in the canned crushed tomatoes, red wine, cinnamon, oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Cook’s note: The red wine adds depth and acidity, balancing the richness of the meat. If you prefer not to use wine, substitute with beef broth.
12
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
About 20 min
Cook’s note: Simmering the sauce slowly allows the spices to infuse the meat, creating a more complex and harmonious flavor profile.
13
Once the eggplant is cool enough to handle, carefully scoop out most of the flesh from each half, leaving a border of about 1/2 inch from the skin to maintain its structure.
About 5 min
Cook’s note: Use a spoon to gently scoop the flesh. Be gentle to avoid tearing the eggplant skin, as it will serve as the 'shoe' for the filling.
14
Chop the scooped-out eggplant flesh and stir it into the prepared meat filling.
About 2 min
Cook’s note: Adding the eggplant flesh to the filling enhances the overall eggplant flavor and adds a pleasant texture.
15
Reduce the oven temperature to 180°C (350°F).
About 1 min
16
Prepare the béchamel sauce: In a medium saucepan, heat 3 tablespoons of olive oil over medium heat.
About 2 min
17
Whisk in the 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux.
About 2 min
Cook’s note: Cook the roux until it smells slightly nutty and is a pale golden color; this removes the raw flour taste.
18
Gradually whisk in the 2 cups of unsweetened almond milk, a little at a time, to prevent lumps.
About 3 min
Cook’s note: Adding the milk slowly and whisking continuously is key to achieving a silky-smooth, lump-free béchamel.
19
Continue whisking until the sauce thickens to a creamy consistency, about 5-7 minutes.
About 7 min
Cook’s note: The sauce should be thick enough to coat the back of a spoon. If it's too thick, add a splash more almond milk; if too thin, cook a bit longer.
20
Season the béchamel with 0.25 teaspoon of nutmeg, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper. Remove from heat.
About 1 min
Cook’s note: Nutmeg is a classic addition to béchamel, enhancing its creamy flavor. Taste and adjust seasonings as needed.
21
Arrange the hollowed eggplant halves in a baking dish.
About 1 min
Cook’s note: Choose a baking dish that fits the eggplant snugly to prevent them from tipping over.
22
Spoon the meat filling generously into each eggplant half, mounding it slightly.
About 3 min
Cook’s note: Ensure each 'shoe' is well-filled for a satisfying portion.
23
Pour an even layer of béchamel sauce over the top of each stuffed eggplant, ensuring the filling is completely covered.
About 2 min
Cook’s note: The béchamel will create a beautiful golden crust during baking.
24
Bake for 20-25 minutes, or until the béchamel is golden brown and bubbly.
About 25 min
Cook’s note: Keep an eye on the béchamel; if it's browning too quickly, you can loosely tent the dish with foil.
25
Serve the Papoutsakia hot, directly from the baking dish.
Cook’s note: Allow the dish to rest for a few minutes after baking to let the flavors settle and make serving easier.

Per serving

Nutrition

46%Score

Calories: 659.8kcal
Protein: 21.3g
Carbs: 25.1g
Fat: 52.3g
Fibre: 7.1g
Sugar: 10.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Serve these delightful Papoutsakia with a simple green salad dressed with a lemon-oregano vinaigrette to cut through the richness. A crusty bread is perfect for soaking up any extra sauce. For a complete Greek experience, pair with a glass of crisp white wine like Assyrtiko or a light-bodied red.

Storage

Store leftover Papoutsakia in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 160°C (325°F) for 15-20 minutes, or until heated through. Alternatively, microwave individual portions until warm.