Papoutsakia (Greek Stuffed Eggplants)

Name: Papoutsakia (Greek Stuffed Eggplants)
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Ingredients: 5 medium eggplants; 2 tbsp fresh thyme (chopped); 4 tbsp olive oil; 1 mushroom stock cube; 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; 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

Posted on Mar 9th, 2024

by Giorgos Tsoulis

Categories:

Papoutsakia is a delicious Greek dish with stuffed eggplants baked until soft, filled with a tomato-based meat sauce, topped with béchamel sauce and cheese, and baked till they get a beautiful golden color.

Enjoy this traditional papoutsakia recipe by Greek celebrity Chef Giorgos Tsoulis.

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 2 votes

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Prep Time 20

Cook Time 1 20

Total Time 1 40

Course Main Course

Cuisine Greek

Servings 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.

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Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world. He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients. As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.