Papoutsakia Stuffed Eggplants Recipe

I absolutely love this recipe because it transforms eggplants into delicious little flavor boats that are perfect for a cozy night in. The combination of spiced meat, creamy béchamel, and cheesy topping hits all the right notes, making it an irresistibly satisfying dish that’s both comforting and sophisticated.

Papoutsakia, or “little shoes,” captivates with tender eggplants as the star ingredient. I love the blend of finely chopped onions and minced garlic with the rich flavor of ground beef or lamb, seasoned with allspice and cinnamon.

Topped with silky béchamel sauce and a sprinkle of grated kefalotyri (if you can find it), this dish is delightful comfort.

Ingredients

Eggplants:
Aids digestion, is rich in antioxidants, is low in calories, and is high in fiber.

Olive Oil:
Nutrient-dense fats, anti-inflammatory, supports cardiovascular health, and contributes a delicious flavor.

Ground Beef/Lamb:
Packed with protein, offering an abundance of iron, vitamins, and minerals, and all around delicious.

Allspice:
Aromatic spices that are warm enhance flavor and provide wonderful antioxidant properties.

Garlic:
High in beneficial health compounds, strengthens immunity, contributes aromatic complexity.

Tomatoes:
Rich in vitamin C, lycopene, and other powerful antioxidants, tomato products are nutrients of good status.

They benefit heart health, rendering one less likely to experience heart disease.

And, oh, do they ever taste good! They add umami and slight acidity, enriching any dish in which they are used.

Béchamel Sauce:
Rich, creamy, and smooth texture, owing to a variety of fats, flours, and thickeners in the base.

Kefalotyri/Parmesan Cheese:
It provides a delicious flavor, high in calcium and protein, savory, salty, umami.

Ingredient Quantities

• 2 large eggplants
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 400 grams ground beef or lamb
• 1 teaspoon allspice
• 1 teaspoon ground cinnamon
• 400 grams canned tomatoes, chopped
• 2 tablespoons tomato paste
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 cups béchamel sauce
• 1 cup grated kefalotyri or parmesan cheese

Instructions

1. Your oven should be set to 375°F (190°C). The eggplants must be halved lengthwise, and some flesh must be removed to create the hollow shell, so that the eggplants can be stuffed. You could call this next step: “Preparing the Eggplant Shells.” It involves brushing the cut sides with olive oil, placing them on a baking sheet, cut side up, and roasting them in the oven for about 20 minutes until tender.

2. At the same time, in a large skillet, warm a tablespoon of olive oil over medium heat. Add 1 cup of onion, chopped, and sauté until it is translucent, about 5 minutes. To the onion mixture, add 2 teaspoons of minced garlic and sauté for another minute.

3. To the skillet, add the ground beef or lamb and cook, breaking it apart with a spoon, until you see no more pink and it is nicely browned.

4. Mix in the allspice, cinnamon, minced tomatoes, and tomato paste. Season with salt and pepper. Allow the mixture to simmer for 15-20 minutes, until the liquid reduces and thickens.

5. Take the skillet off heat and mix in the finely chopped parsley. Put it aside.

6. If you’re not using a pre-made sauce, prepare the béchamel. Make sure it’s smooth and creamy.

7. Scoop the roasted eggplant halves like a boat. Fill the scooped halves with the meat mixture.

8. Ladle the béchamel sauce onto the filled eggplants, making sure to spread it evenly across the top.

9. Top the béchamel with grated kefalotyri or parmesan cheese.

10. Return the stuffed eggplants to the oven and bake for 20 to 25 minutes more, or until the top is golden and bubbly. Let cool for a few minutes before serving.

Equipment Needed

1. Oven
2. Baking sheet
3. Chef’s knife
4. Cutting board
5. Spoon (for scooping and breaking apart meat)
6. Basting brush
7. Large skillet
8. Wooden spoon or spatula
9. Measuring spoons
10. Measuring cup
11. Ladle

FAQ

• Q: Can I use another type of meat instead of beef or lamb?A: Yes, you may substitute with poultry, such as ground turkey or chicken, or even a plant-based, ground meat for a vegetarian take.
• Q: What can I use instead of kefalotyri cheese?A: If you don’t have kefalotyri on hand, Parmesan makes a great substitute. You can also use any hard, aged cheese you like, and that should work just fine.
• Q: How do I make the béchamel sauce from scratch?A: Over low heat, melt 50g of butter, then whisk in 50g of flour. Gradually add 500ml of warm milk, whisking continuously until the sauce is thickened. Season with salt and pepper, and a pinch of nutmeg.
• Q: Can I prepare the stuffed eggplants ahead of time?Certainly, you can prepare the mixture of eggplant and meat in advance and store it in the refrigerator. Put it together and bake it when you’re ready to present it to your guests.
• Q: How do I prevent the eggplants from becoming too mushy?A: The eggplant halves should be salted and left to sit for 20-30 minutes to draw out moisture before roasting.
• Q: Can I freeze leftover Papoutsakia?Yes, let them cool completely. Wrap them tightly, and freeze. Reheat them in the oven for best results.

Substitutions and Variations

Eggplants: If eggplants cannot be found or are not to your liking, use zucchini in their place.
Beef or lamb: Use turkey or chicken for a lighter option.
Allspice: If you don’t have any allspice, mix together equal parts of cinnamon and cloves.
Kefalotyri cheese: Romano or Pecorino will substitute nicely for flavor.
Béchamel sauce: If you’re pressed for time, use a pre-made white sauce.

Pro Tips

1. Salt the Eggplants After halving and scooping out the flesh, sprinkle a little salt over the cut sides of the eggplants. Let them sit for about 15 minutes to draw out excess moisture and reduce any bitterness. Pat them dry with a paper towel before brushing with olive oil and roasting.

2. Enhance the Meat Filling Consider adding a bit of red wine to the meat mixture once it starts browning. This adds depth of flavor. Let it simmer and reduce slightly before continuing with the tomatoes and spices.

3. Customize the Béchamel For an extra layer of flavor, you can incorporate a pinch of nutmeg into the béchamel sauce while it’s cooking. This complements the spices in the meat filling.

4. Cheese Varieties Mix a bit of mozzarella with the parmesan or kefalotyri for a gooey texture atop the eggplants. This will balance the flavor with a mild creaminess while still achieving a golden crust.

5. Rest Before Serving Allow the stuffed eggplants to cool for at least 5 to 10 minutes after baking. This resting time allows the flavors to meld and makes it easier to serve the eggplants intact.