Papoutsakia Little Shoes Stuffed Eggplant Aubergine
Delight your taste buds with Papoutsakia, or "Little Shoes," a traditional Greek stuffed eggplant dish that’s as stunning as it is flavorful. Perfectly roasted eggplants serve as rich, tender vessels for a savory spiced ground beef filling, infused with cinnamon, oregano, and garlic for authentic Mediterranean flair. Topped with a creamy, golden béchamel sauce enriched with Parmesan cheese and a hint of nutmeg, this comforting dish is baked to perfection, creating a beautifully layered combination of textures and flavors. Ideal for dinner parties or a hearty family meal, Papoutsakia pairs wonderfully with a fresh side salad or crusty bread. With the melding of warming spices, juicy tomatoes, and the signature cheesy topping, this recipe is a surefire way to impress any crowd while exploring the best of Greek cuisine.
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Recipe Information
Ingredients
- 4 eggplants (medium-sized, firm)
- 6 tablespoons olive oil
- 1 yellow onion (finely chopped)
- 400 grams ground beef (or lamb for a traditional option)
- 2 garlic cloves (minced)
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 0.5 teaspoons ground cinnamon
- 1 teaspoons dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 500 milliliters milk (warm)
- 0.25 teaspoons nutmeg (grated)
- 100 grams Parmesan cheese (grated, divided)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat the oven to 200°C (390°F).
Wash and cut the eggplants in half lengthwise. Use a spoon to scoop out the flesh, leaving about 1 cm of flesh around the edges to create a shell. Reserve the scooped-out flesh for the filling.
Place the eggplant shells on a baking sheet lined with parchment paper. Brush them with 2 tablespoons of olive oil and lightly sprinkle with salt. Roast in the preheated oven for 20 minutes, or until tender but still holding their shape.
While the eggplants are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 5 minutes.
Stir in the minced garlic, diced tomatoes, tomato paste, chopped eggplant flesh, ground cinnamon, oregano, salt, and black pepper. Simmer the mixture for 10-15 minutes, stirring occasionally, until thickened. Remove from heat.
In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to remove the raw flour taste.
Gradually add the warm milk, whisking continuously to prevent lumps. Cook the sauce, stirring, until thickened and creamy, about 5 minutes.
Add grated nutmeg and 2/3 of the Parmesan cheese to the béchamel sauce. Stir to combine and remove from heat.
Take the roasted eggplant shells out of the oven and reduce the oven temperature to 180°C (350°F).
Stuff each eggplant shell with the meat mixture, filling them to the top. Spoon the béchamel sauce over the meat filling, spreading it evenly.
Sprinkle the remaining Parmesan cheese on top of the béchamel layer.
Return the stuffed eggplants to the oven and bake for 30-35 minutes, or until the tops are golden and bubbling.
Remove from the oven and let them rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.5 g | 321% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 103.4 g | 38% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 59.8 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 2033 mg | 156% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4197 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
