Papoutsakia Little Shoes Stuffed Miniature Eggplant
Delight your taste buds with Papoutsakia, also known as "Little Shoes," a charming Greek-inspired dish featuring miniature eggplants stuffed with a savory blend of ground meat, tomatoes, aromatic spices, and a touch of cinnamon. These tender eggplant halves are baked to perfection, then crowned with a luscious, creamy béchamel sauce infused with Parmesan or kefalotyri cheese and a dash of nutmeg for a rich, indulgent finish. Perfect for a cozy dinner or an impressive entrée, this recipe combines the comforting flavors of Mediterranean cuisine with an elegant presentation. Pair with a fresh side salad or crusty bread for a complete and satisfying meal! Keywords: stuffed miniature eggplants, Greek recipes, béchamel sauce, Mediterranean cuisine, Papoutsakia recipe.
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Recipe Information
Ingredients
- 6 pieces Miniature eggplants
- 4 tablespoons Olive oil
- 250 grams Ground beef or lamb
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 200 grams Diced tomatoes
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoons Ground cinnamon
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 250 milliliters Milk
- 50 grams Grated Parmesan or kefalotyri cheese
- 0.25 teaspoons Nutmeg
Instructions
Preheat your oven to 180°C (350°F).
Cut the mini eggplants in half lengthwise and, using a spoon, scoop out the flesh, leaving a 1/4-inch (0.6 cm) border around the edges. Reserve the scooped-out flesh.
Brush the hollowed eggplants lightly with 2 tablespoons of olive oil and place them cut-side up on a baking tray. Bake for 20 minutes until slightly softened. Set aside.
Chop the reserved eggplant flesh into small pieces.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Then add the minced garlic and cook for 1 minute until fragrant.
Add the ground meat to the skillet and cook, breaking it up with a spoon, until browned, about 6-8 minutes.
Stir in the chopped eggplant flesh, tomato paste, diced tomatoes, parsley, cinnamon, salt, and pepper. Simmer the mixture on low heat for 10-15 minutes, stirring occasionally, until thickened. Remove from heat.
While the filling is cooking, make the béchamel sauce. In a small saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually pour in the milk while whisking to avoid lumps. Cook, stirring continuously, until the mixture thickens and coats the back of a spoon (about 6-8 minutes).
Remove the béchamel from heat and stir in grated cheese and nutmeg. Season with a pinch of salt and pepper.
Fill each baked eggplant shell with the meat mixture. Top with a generous spoonful of béchamel sauce, spreading it evenly.
Return the stuffed eggplants to the oven and bake for 25-30 minutes, or until the tops are golden and bubbly.
Allow to cool slightly before serving. Enjoy your Papoutsakia with a side salad or crusty bread!
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 47.7 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1123 mg | 86% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3495 mg | 74% | |
*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.
