PAPOUTSAKIA – GREEK STUFFED EGGPLANT

Papoutsakia, or “little shoes,” is a classic Greek dish that brings together tender eggplants, seasoned ground meat, and a creamy béchamel topping. It’s a hearty and comforting meal that’s perfect for sharing with friends and family!

What is Papoutsakia?

The name “papoutsakia” translates to “little shoes” in Greek, a nod to the shape of the stuffed eggplant halves. Each eggplant half serves as a “shoe” filled with a savory meat mixture and topped with a layer of béchamel sauce, giving it a uniquely delicious flavor and appearance.

Crockery & ingredients love using—find them all here:My Mediterranean Greek Pantry

4 eggplants, medium sized
3 tbsp olive oil
1 tbsp oregano
1 onion, chopped
1 clove of garlic minced
pinch of sugar
¼ tsp ground cinnamon
400g ground beef
40 g red wine, optional
2 cups chopped fresh tomatoes
50 g Greek kefalotyri cheese , grated, optional
1/2 bunch mint, chopped, optional
salt
pepper

For béchamel sauce

25 g butter
25 g all-purpose flour
salt
pepper
250 g whole milk, at room temperature
50 g gruyere cheese, grated
2 egg yolks
¼ tsp ground nutmeg

OR

you can use the Bechamel Mix

OR

In case you don’t want béchamel, place tomato slices on top of ground meat top tomato, sprinkle with grated gruyere cheese and bake.

Directions

For the eggplants

Preheat oven to 200* C (390* F) Fan.
Cut the eggplants in half, lengthwise and remove the stems.
Use a sharp knife to score the flesh in a crisscross manner without tearing the skin.
Add 2 tablespoons of olive oil, salt and pepper.

Spread over the surface of the eggplants with your hands.
Line a baking pan with parchment paper and add eggplants cut side down.
Bake for 30-40 minutes, until they soften.
When ready, remove from oven and transfer to an oven proof baking dish, skin side down. Press down on the flesh to create an “indentation” to add the ground meat filling.
For the ground meat mixture

Place a nonstick pan over high heat. Add 1 tablespoon of olive oil and let it get very hot.
Coarsely chop the onion and garlic. Add them to the pan.
Add the sugar, cinnamon, salt and pepper.
Stir with a wooden spoon and sauté for about 5 minutes, until they caramelize nicely.
Add the ground meat and sauté for 5-7 minutes until golden.
Add the wine and wait until the alcohol evaporates.
Add the tomatoes and allow the mixture to boil for 10-15 minutes, until it reduces.
When ready, remove from heat and set aside to cool a little.
Add the Kefalotyri cheese  and parsley.
Mix and fill the eggplants with a spoon.

For the béchamel sauce

Place a pot over medium heat.
Add the butter, flour, salt and pepper. Whisk until the butter melts and the mixture is completely combined.
Add the milk in 5 batches, while continuously whisking and wait for each addition to become completely incorporated before adding the next.
As soon as the first bubbles appear on the surface, remove from heat.
Add the gruyere, nutmeg, pepper, salt and egg yolks. Whisk until completely incorporated.
Use a spoon to spread the béchamel sauce over the ground meat filling and sprinkle with ground nutmeg.
Bake for 10-15 minutes until golden.
Serve with some extra virgin olive oil and finely chopped parsley.

Tip
The milk should be at room temperature so that no lumps form in the béchamel sauce.