Greek Stuffed Eggplant (Papoutsakia) Recipe

Greek stuffed eggplant, known as Papoutsakia (meaning “little shoes” in Greek), is a beloved Mediterranean dish featuring roasted eggplants filled with a rich, savory ground meat mixture and topped with a creamy béchamel sauce. This comforting dish is packed with flavor, combining warm spices, tender eggplant, and a golden, cheesy topping.

Why You’ll Love This Recipe

• Authentic Greek Flavors – A perfect balance of roasted eggplant, spiced meat, and creamy béchamel.
• Comforting and Satisfying – A hearty dish that works as a main course or side.
• Versatile Protein Options – Use beef, lamb, or even a vegetarian filling.
• Easy to Prepare – While it has multiple components, each step is simple and rewarding.
• Perfect for Special Occasions – A show-stopping dish for dinner parties or family gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Eggplants:

• 4 medium eggplants (halved lengthwise)
• 3 tbsp olive oil
• Salt & black pepper to taste

For the Meat Filling:

• 1 lb ground beef or lamb
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup crushed tomatoes
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• ½ tsp paprika
• Salt & pepper to taste
• ¼ cup red wine (optional)
• ¼ cup chopped parsley

For the Béchamel Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup milk (warm)
• 1 egg yolk
• ¼ cup grated Parmesan or Kefalotyri cheese
• Salt & nutmeg to taste

Directions

Prepare the Eggplants:

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out some of the flesh, creating a well for the filling.
3. Brush the eggplant halves with olive oil, season with salt and pepper, and place them on a baking sheet.
4. Roast for 20 minutes, or until the flesh is tender and slightly golden.

Make the Meat Filling:

1. Heat olive oil in a pan over medium heat and sauté the onion and garlic until soft.
2. Add the ground meat and cook until browned.
3. Stir in the crushed tomatoes, red wine (if using), oregano, cinnamon, paprika, salt, and pepper.
4. Let simmer for 15 minutes, stirring occasionally.
5. Remove from heat and mix in the chopped parsley.

Prepare the Béchamel Sauce:

1. In a saucepan, melt butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes until lightly golden.
3. Gradually pour in the warm milk, whisking continuously until the mixture thickens.
4. Remove from heat and stir in the egg yolk, cheese, salt, and a pinch of nutmeg.

Assemble & Bake:

1. Fill the roasted eggplant halves with the meat mixture.
2. Spoon the béchamel sauce evenly over the top.
3. Sprinkle with extra cheese for a golden crust.
4. Bake at 375°F (190°C) for 20-25 minutes, until bubbly and golden brown.
5. Serve warm and enjoy!

Servings and Timing

• Servings: 4 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Variations

• Vegetarian Papoutsakia: Replace the ground meat with lentils, mushrooms, or a mixture of chopped vegetables.
• Cheesy Twist: Add feta cheese to the meat filling for extra richness.
• Spicy Version: Add a pinch of red pepper flakes for a mild kick.
• Lighter Option: Use ground turkey or chicken instead of beef or lamb.
• Gluten-Free: Use cornstarch instead of flour in the béchamel sauce.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze stuffed eggplants before baking for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm in a 350°F (175°C) oven for 15 minutes or microwave individual portions for 1-2 minutes.

FAQs

What does “Papoutsakia” mean?

Papoutsakia means “little shoes” in Greek, referring to the shape of the stuffed eggplants.

Can I make this ahead of time?

Yes! You can prepare the filling and béchamel sauce a day in advance, then assemble and bake when ready.

What is the best meat for this recipe?

Traditionally, lamb or beef is used, but you can substitute with chicken, turkey, or a plant-based alternative.

Do I need to peel the eggplant?

No, the skin helps hold the filling together, but if you prefer, you can peel strips for a softer texture.

Can I use a different cheese?

Yes, Parmesan, Kefalotyri, or even Gruyère work well in the béchamel sauce.

How do I prevent bitter eggplants?

If your eggplants are bitter, sprinkle them with salt and let them sit for 30 minutes before roasting, then rinse and pat dry.

Can I skip the béchamel sauce?

Yes, but the creamy sauce adds richness. You can substitute with mashed potatoes or a dairy-free béchamel alternative.

What should I serve with Papoutsakia?

Serve with a Greek salad, rice, or crusty bread for a complete meal.

How can I make the filling more flavorful?

Use a splash of red wine and a little extra cinnamon and oregano for a richer taste.

Is this dish similar to Moussaka?

Yes, both feature eggplant, ground meat, and béchamel sauce, but Papoutsakia is served as individual stuffed portions.

Conclusion

Greek stuffed eggplant (Papoutsakia) is a flavorful and comforting dish that showcases the rich and aromatic flavors of Mediterranean cuisine. With its tender roasted eggplant, savory meat filling, and creamy béchamel topping, this dish is perfect for a cozy dinner or a special occasion. Try this authentic Greek recipe and enjoy a taste of the Mediterranean at home!