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Papoutsakia

Papoutsakia (Greek Stuffed Eggplants)

Giorgos Tsoulis
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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Greek
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.
  • 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.
  • Add the onion, garlic, cinnamon, and cloves and continue sautéing until the mince is browned.
  • Add the tomato paste and cook for 3-4 minutes. Deglaze with red wine and allow the alcohol to evaporate.
  • 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.
  • 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.
  • 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.
  • 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.
Papoutsakia
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