Papoutsakia Recipe (Greek Stuffed Eggplant)

This Papoutsakia recipe brings you Greek stuffed eggplants filled with rich, savoury meat sauce and topped with creamy béchamel, absolutely packed with flavour! Trust me, you’re going to love this hearty, comforting dish. The tender eggplants act like little shoes, holding in all those delicious flavours, and you’ll be saying it’s bloody beautiful with every bite!

And if you’re a fan of traditional recipes for Greek comfort food like I am, then don’t miss my chicken youvetsi or Greek lemon lamb recipes! Both are must-tries, offering rich flavours and hearty satisfaction right at your table.

Jump to:

• Why you will love this recipe
• Overview of the key steps
• Watch the short video tutorial
• Ingredients
• Preparation
• Step-by-step Cooking Instructions
• Serving Suggestions
• Top Tips
• Storage
• FAQs
• 📖 Recipe

Why you will love this recipe

• Comforting and Hearty: With savoury meat sauce, tender eggplant, and creamy béchamel, this recipe is incredibly satisfying and perfect for a cozy meal.
  
• Beautiful Presentation: Known as “little shoes,” these stuffed eggplants make an impressive dish for any gathering and are guaranteed to catch everyone’s attention!
  
• Quicker Than Moussaka or Gemista: Enjoy a similar experience to other Greek classics with less time and effort. In fact, it’s perfect when you crave the flavours of famous Greek moussaka but want to skip the long wait!
  
• Authentic Greek Flavours: This dish is packed with spices and fresh herbs that capture the best of Mediterranean cooking. Each bite is rich and full of tradition!
  
• Easily Customizable: You can use ground pork, lamb, or even make a vegetarian version by swapping the meat for mushrooms. It’s a recipe you can truly make your own!

Overview of the key steps

Here’s a quick look at the steps to make this Papoutsakia recipe:

1. Roast the Eggplants: First, start by scoring and seasoning the eggplants before baking them until they’re soft and ready to hold the filling.
   
2. Prepare the Meat Sauce: Sauté the aromatics, brown the ground meat, and add in tomatoes and spices to make a savoury sauce full of Mediterranean flavours.
   
3. Make the Béchamel: Whisk together butter, flour, and milk, then add Kefalograviera cheese and nutmeg for a creamy, smooth sauce.
   
4. Assemble and Bake: Lastly, fill the eggplants with the meat sauce, top with béchamel, sprinkle on some extra cheese, and bake until golden and bubbly.

Watch the short video tutorial

Watch my step-by-step video to learn exactly how to make this Papoutsakia recipe! It’s a great way to see each step in action and pick up tips to get that perfect golden brown béchamel topping.

Make sure to like, comment, and share the video if you enjoy it!

Ingredients

Let’s dive into what makes this Papoutsakia recipe so special! Each ingredient brings something unique to the dish, building layers of rich, authentic flavour. (For exact amounts, check the recipe card below.)

Eggplants

• Eggplants: These are halved and roasted to become our “little shoes,” ready to hold all that savoury filling. Look for ones that are firm and have a deep purple colour. Wash them thoroughly before preparing.
  
• Olive Oil, Salt, and Pepper: Used to season the eggplants as they roast, adding richness and bringing out their natural flavour.

Meat mixture

• Minced Beef: This adds a hearty base to the filling, but you can use other mince meat like ground lamb, pork, or chicken if you prefer. Each option brings its own unique flavour to the dish.
  
• Red Wine: Not only does this add depth to the tomato sauce, but it also helps deglaze the pan, picking up all those tasty bits left from the onions and garlic. Let it simmer for a couple of minutes to cook off the alcohol.
  
• Red Onion and Garlic: Freshly chopped red onion and minced garlic add depth and a slight sweetness to the sauce, creating a delicious aromatic base.
  
• Olive Oil: Adds richness to the meat sauce and helps sauté the red onion and garlic to bring out their full flavour. 
  
• Crushed Tomatoes: These give the sauce a rich, tangy base that balances perfectly with the spices. If you prefer, then you can use fresh tomatoes for an even more vibrant flavour.
  
• Spices: A blend of cinnamon, nutmeg, oregano, thyme, and black pepper captures the warmth and flavour of traditional Greek cuisine. If you like, you can add a cinnamon stick while simmering for an even richer flavour.
  
• Salt, Black Pepper, and Sugar: These seasonings bring out the flavours in the sauce, with a touch of sugar to balance the acidity of the tomatoes.
  
• Fresh Herbs: Chopped parsley and mint add a fresh aroma and balance to the filling. Remember to keep some fresh chopped parsley aside for topping just before serving!
  
• Bay Leaves: A couple of bay leaves simmering in the sauce add an earthy depth. Carefully remove each bay leaf before filling your eggplant papoutsakia. 

Bechamel Sauce

• Unsalted Butter and Plain Flour: These cook together to form a creamy paste, which acts as the base of the béchamel, giving it its smooth and rich texture.
  
• Milk: Use good-quality full-cream milk, adding it slowly and mixing as you go. This brings body and richness, transforming the creamy paste into a luscious, velvety sauce.
  
• Egg Yolk: Adds richness and a beautiful golden tone, making the béchamel extra indulgent.
  
• Kefalograviera Cheese: This Greek cheese is salty and full of flavour, melting seamlessly into the sauce. If you can’t find it, Parmesan is an excellent substitute.

Preparation

I love getting prepared to make my cooks go as smoothly as possible. Here’s how to set yourself up for success when making this stuffed eggplant recipe.

• Wash and Prepare the Eggplants: Give your eggplants a good rinse, then set them aside. You’ll need a baking tray lined with parchment paper (or baking sheet) to place the eggplants on after scoring.
  
• Sharp Knife: Have a sharp knife on hand for easily cutting through the eggplant shells. We’ll leave the green tops on, which can be a little firm, so a good knife makes it easier to handle.
  
• Prep the Aromatics: Dice the onion, mince the garlic, and chop the parsley and mint. This will ensure everything is ready to go when you start cooking!
  
• Separate the Egg: Since we only need the yolk for the béchamel sauce, separate the egg, keeping the white aside for another use.
  
• Gather Your Spices: Get all your spices ready and measured out. This makes it easier to add them to the meat mixture without scrambling at the last minute.
  
• Set Aside Parsley for Garnishing: Put some chopped parsley to the side for garnishing the finished dish.
  
• Large Pan for the Meat Mixture: Choose a large pan for cooking up the minced meat mixture, allowing plenty of space to combine all the ingredients and let the flavours develop.
  
• Medium-Sized Pan for the Béchamel: Grab a medium pan for making the creamy béchamel sauce. Having the right size pan helps keep the sauce smooth and easy to work with.

Step-by-step Cooking Instructions

Follow these steps to bring this Greek stuffed eggplant dish to life! Use the images as a guide, and if you need extra help, watch my video for detailed, step-by-step guidance on the cooking process.

Preparing the eggplants

1. Halve and Score the Eggplants: Start by halving your eggplants lengthwise. With a sharp knife, score the flesh in a diamond or checkered pattern, making sure not to cut all the way through to the skin. This will help them cook evenly and soak up the seasoning.
   
2. Place on Baking Tray: Arrange the flesh of the eggplant side up on a baking tray lined with parchment paper, keeping the skin side down so they bake better.
   
3. Season and Bake: Drizzle each eggplant with olive oil, and season with salt and black pepper. Bake in a preheated oven at 175°C fan-forced for about 30 minutes, or until the flesh is tender and can be easily mashed with a fork.
   
4. Create the Hollow: Remove from the oven and use a fork to gently mash down the eggplant flesh, creating a hollow or “little shoe” shape. This will make room for the delicious meat filling.

Cooking the meat mixture

1. Sauté the Onion and Garlic: In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the finely chopped red onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
   
2. Add the Ground Beef: Stir in the ground beef (or any other mince meat of your choice, like lamb, pork, or chicken). Cook, breaking it up with a spoon, until it’s browned and no longer pink.
   
3. Pour in the Red Wine: Add the red wine to the pan to deglaze, scraping up any browned bits. Let it simmer for a couple of minutes to cook off the alcohol and infuse the meat with flavour.
   
4. Incorporate the Crushed Tomatoes and Spices: Add the crushed tomatoes, cinnamon, nutmeg, oregano, thyme, black pepper, and a pinch of sugar to balance the acidity. Stir well to combine, letting the spices blend into the sauce.
   
5. Add Fresh Herbs and Bay Leaves: Stir in the chopped parsley and mint for freshness, along with a couple of bay leaves for earthy depth. Allow the mixture to simmer gently for about 10 minutes, until the sauce is thickened and flavours are well developed.
   
6. Season to Taste: Add a bit more salt or black pepper if needed, and remove the bay leaves before using the filling.

Making the Bechamel Sauce

1. Create the Base: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously until they combine to form a creamy paste. This is the base of our white sauce.
   
2. Add the Milk Slowly: Gradually pour in the milk, whisking constantly to avoid lumps. Continue adding the milk slowly, allowing the sauce to thicken and develop a smooth, velvety texture.
   
3. Incorporate the Egg Yolk: Once the sauce has thickened, remove it from the heat and whisk in the egg yolk to add richness.
   
4. Season with Salty Cheese and Nutmeg: Stir in the grated Kefalograviera cheese, along with a pinch of nutmeg for a subtle warmth. These ingredients round out the bechamel sauce perfectly.

Assembly and Cooking

1. Preheat the Oven: Preheat your oven to 175°C fan-forced to get it ready for baking the assembled papoutsakia.
   
2. Fill the Eggplants: Take each hollowed eggplant and spoon the prepared meat mixture into the center, pressing down lightly to ensure it’s packed well. Fill each eggplant generously to enjoy all those Greek flavours in every bite.
   
3. Top with Béchamel Sauce: Spoon the sauce over the meat filling in each eggplant, spreading it evenly. If your béchamel is quite runny, then allow it to cool slightly to thicken up before adding it so it doesn’t run off the filling.
   
4. Add Cheese Topping: Sprinkle the remaining cheese on top of the béchamel. This extra grated cheese will help create a golden, melted layer on top when baked.
   
5. Bake: Place the stuffed eggplants back into the oven and bake for about 20 minutes, or until the tops are golden brown and bubbling.
   
6. Rest Before Serving: Once out of the oven, allow the papoutsakia to rest for a few minutes before serving. This short wait enhances the texture and lets the flavours settle. Just before serving, sprinkle with freshly chopped parsley for an added touch of freshness and colour!

Serving Suggestions

Take this delicious Greek dish to the next level with these sides and pairings:

1. Horiatiki Salata: A nice Greek salad with cucumbers, tomatoes, and feta cheese adds a refreshing crunch. It beautifully balances the lush topping of béchamel sauce and savoury filling of the stuffed eggplants. If you need more salads, check them out here.
   
2. Crusty Bread: Let’s be honest, bread goes with everything! Serve with some of my easy homemade crusty bread or store-bought bread to soak up every bit of the deliciousness.
   
3. Lemon Potatoes: Roasted with a touch of oregano, adds a zesty and hearty side that pairs beautifully with this dish.
   
4. Tzatziki Sauce: A good scoop of creamy tzatziki on the side brings a refreshing touch that complements the warm spices.
   
5. Dessert: Need a sweet finish? Try my ravani or lemonopita, or see my desserts here for more delicious treats!

Top Tips

• Let the Sauce Cool if Runny: If your béchamel sauce seems too runny, let the sauce cool slightly to thicken before topping. This will prevent it from running off and help it stay in place.
  
• Don’t Burn the Béchamel: When thickening the béchamel sauce, keep it over low-medium heat if needed and stir continuously to avoid burning. This slower approach helps it reach a smooth, thick consistency without scorching.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. This dish isn’t one I recommend freezing, as the béchamel sauce may lose its creamy texture after thawing.

To reheat, place the papoutsakia on a baking dish in an oven preheated to 160°C fan-forced. Heat for about 15 minutes, or until warmed through. Additionally, cover with foil if needed to prevent the top from drying out.

FAQs

I hope you enjoy this traditional Greek recipe for stuffed eggplant papoutsakia! If you try making it, please let me know how it turns out in the comments below! Don’t forget to tag me in your Instagram stories so I can see your creations!

📖 Recipe