Papoutsakia Greek Stuffed Eggplants Recipe – Greek Special
Papoutsakia, meaning “little shoes” in Greek, is a traditional dish featuring eggplants halved and filled with a savory mixture of ground meat, often seasoned with aromatic spices like cinnamon and oregano. Topped with a rich, creamy béchamel sauce and baked until golden, this dish offers a delightful combination of textures and flavors. The tender eggplant acts as a vessel for the hearty meat filling, while the béchamel adds a luxurious finish. Whether served as a main course or a side dish, Papoutsakia brings a taste of Greek comfort food to your table.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
For the Eggplants Ingredients :
- 4 medium eggplants
- Olive oil, for brushing
- Salt, for seasoning
For the Meat Filling:
- 1 lb (450g) ground beef or lamb
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes or 1 cup tomato sauce
- 1/4 cup red wine (optional)
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper, to taste
For the Béchamel Sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 tsp ground nutmeg
- 1/2 cup grated Parmesan cheese or Kefalotyri cheese
- 1 large egg, beaten
Prepare the Eggplants:
Preheat Oven: Preheat your oven to 400°F (200°C).
Slice and Salt: Slice the eggplants in half lengthwise. Use a spoon to scoop out some of the flesh, leaving about 1/2 inch of flesh around the skin. Sprinkle the insides with salt and let them sit for 20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Brush and Bake: Brush the cut sides of the eggplants with olive oil and place them on a baking sheet, cut side up. Bake for 20-25 minutes, until slightly softened.
Prepare the Meat Filling:
Cook the Meat: Heat a large skillet over medium heat and add a splash of olive oil. Sauté the chopped onion until soft and translucent. Add the minced garlic and cook for another minute.
Add Meat and Spices: Add the ground beef or lamb to the skillet. Cook until browned, breaking it up with a spoon. Stir in the ground cinnamon, cumin, oregano, salt, and pepper.
Add Tomatoes and Wine: Mix in the diced tomatoes (or tomato sauce) and red wine, if using. Simmer for about 15 minutes until the mixture thickens. Stir in the fresh parsley and adjust seasoning to taste. Remove from heat.
Prepare the Béchamel Sauce:
Make Roux: In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue cooking, whisking frequently, until the sauce thickens and becomes smooth.
Season and Finish: Remove from heat and stir in the grated Parmesan cheese, ground nutmeg, and beaten egg. Mix until well combined.
Assemble the Dish:
Fill Eggplants: Spoon the meat filling into the baked eggplant halves, packing it in evenly.
Top with Béchamel: Pour or spread the béchamel sauce over the stuffed eggplants, smoothing it out with a spatula.
Bake:
Bake: Return the eggplants to the oven and bake for an additional 25-30 minutes, or until the béchamel is golden brown and bubbling.
Serve:
Cool and Serve: Let the dish cool slightly before serving. Garnish with additional chopped parsley if desired.
Recipe Notes:
Eggplant Preparation: To reduce bitterness, sprinkle the cut sides of the eggplants with salt and let them sit for 20 minutes before rinsing and patting dry.
Meat Filling Variations: While ground beef is commonly used, lamb or a mixture of both can be used for a richer flavor.
Béchamel Sauce Tips: For a smoother béchamel, ensure the milk is at room temperature before adding it to the roux to prevent lumps.
Serving Suggestions: Papoutsakia pairs wonderfully with a fresh Greek salad or crusty bread to soak up the delicious sauce.
Storage: Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain texture.
