Papoutsakia is a delicious Greek dish with stuffed eggplants baked until soft, filled with a tomato-based meat sauce, topped with béchamel sauce and cheese, and baked till they get a beautiful golden color.
Enjoy this traditional papoutsakia recipe by Greek celebrity Chef Giorgos Tsoulis.
Papoutsakia (Greek Stuffed Eggplants)
This is a traditional Greek dish with eggplants which receives its name from the resemblance of its shape with little shoes. The eggplants are stuffed with a savory mixture typically made with ground beef, onions, garlic, tomatoes, and topped with bechamel sauce.
Servings 6 servings
Ingredients
For the eggplants:
- 5 medium eggplants
- 2 tbsp fresh thyme chopped
- 4 tbsp olive oil
- 1 mushroom stock cube
For the filling:
- 500 gr ground beef ground chuck beef preferred
- 7-8 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 1 pinch of cinnamon grated
- 1 pinch of cloves grated
- 1 tbsp tomato paste
- 150 ml red wine
- 2 bay leaves
- 800 gr crushed tomatoes
- 2 beef stock cubes
For the béchamel:
- 50 gr butter at room temperature
- 50 gr wheat flour sifted
- 500 ml whole milk
- ¼ tsp nutmeg grated
- 2 egg yolks
- 100 gr Gruyère cheese grated + extra for sprinkling
- salt
- pepper
Instructions
-
Preheat the oven to 200° C/390° F with convection setting.
For the eggplants:
-
Wash the eggplants and cut them in half lengthwise. Use a knife to carve their flesh crosswise, creating diamond shapes.
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Line an oven tray with non-stick paper. Place the eggplants, sprinkle with thyme, olive oil, and add the mushroom cube. Bake for 30 minutes until soft, then set aside.
For the minced meat:
-
Heat a small saucepan over medium-high heat. Add a little olive oil and sauté the minced meat in batches for about 5 minutes, allowing it to caramelize without constant stirring.
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Add the onion, garlic, cinnamon, and cloves and continue sautéing until the mince is browned.
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Add the tomato paste and cook for 3-4 minutes. Deglaze with red wine and allow the alcohol to evaporate.
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Add the bay leaves, the crushed tomatoes and the beef broth. Lower the heat and simmer for 25-30 minutes.
For the béchamel:
-
Heat a saucepan over medium-high heat, add the butter. Once melted, gradually add the flour and milk, stirring constantly with a hand whisk to prevent lumps forming.
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When the béchamel sets, remove the pan from the heat. Add the nutmeg, egg yolks, Gruyère, salt, and pepper. Mix well until the mixture is uniform.
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Add 2-3 tbsp. of the béchamel to the minced meat and mix. Spread the mince evenly over the eggplants. If desired, you can add the flesh from the eggplants to the mince. Cover with a spoonful of béchamel and sprinkle with Gruyère.
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Bake for 10 minutes until the béchamel is golden and granulated, then serve.
Notes
Chef’s tip: If the eggplants are bitter, you can cut them in half lengthwise, sprinkle enough salt on top, and let them sit for about 1 hour. Afterward, rinse them and proceed with the recipe.
Related: Greek Stuffed Eggplant with Chickpeas
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Related: Stuffed Mushrooms w/ Parmesan & Thyme
Related: Cheese-Stuffed Kebabs (Kaserli Kebab)
Related: Greek Meatballs (Soutzoukakia)
Related: İmam Bayıldı (Ottoman Stuffed Eggplants)
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