Papoutsakia – Greek Stuffed Eggplants


Papoutsakia, meaning little shoes is a Greek dish which is very similar to  Mousaka. I find this version of the eggplant dish a lot easier to make, as there is no need to slice and grill the eggplant.



For the eggplants:

  • 4 – 5 eggplants
  • Olive oil
  • Salt & pepper
  • Thyme

For the mince sauce:

  • 1/2kg beef mince
  • 1 large red onion
  • 1 large garlic clove
  • Olive oil
  • Salt & pepper
  • 1/2 stick cinnamon
  • 2 cloves
  • 1tbs thyme
  • 50ml red wine
  • 1 tin of diced tomatoes
  • Chopped parsley
  • Grated cheese

For the bechamel sauce:

  • 100grms butter
  • 100grms flour
  • 400ml milk
  • 1/2 nutmeg
  • 1 egg yolk
  • Grated cheese


  1. Pre-heat the oven to 200’c
  2. Cult the eggplants in half down the middle. Leave the stem on as this helps maintain the eggplants shape. Score the eggplants, making sure not to cut the edges of the eggplant. Once all the eggplants have been scored, drizzle olive oil and season them with salt and pepper and thyme.
  3. Place the eggplants on a baking tray face down and roast for around 30-40mins. While the eggplants are roasting you can prepare the mince and bechamel sauce.20180120_181136
  4. While the eggplants are roasting you can make your mince sauce. Begin by dicing the onion and chopping the garlic. Add olive oil to a shallow pan and add in the onion and garlic and saute. Once the onion and garlic have browned add the mince and the spices (salt and pepper, cinnamon, clove, thyme).
  5. Once the mince is cooked add in the red wine and let the alcohol  evaporate. Once evaporated and in a tin of diced tomatoes. Cook until the sauce is nice and thick.
  6. Once thick take of heat and let it cool down. While waiting for the sauce to cool you can make the bechamel. In a small pot at the butter and melt, once melted add in the flour and whisk, cooking the flour. Once whisked slowly add in the milk in batches continuously whisking.
  7. Once the bechamel is a nice thick consistency remove from heat. Add the spices, salt & pepper and ground nutmeg and whisk. Then add the egg yolk while mixing so your egg doesn’t cook then finally add the grated cheese.
  8. Now that the bechamel is done, go back to your mince sauce. Roughly chop up some parsley and add it to the sauce mix well. To finish the sauce we just need to add some grated cheese.
  9. Remove the eggplants from the oven and flip. Once flipped grab a spoon and push down on the flesh to hollow out the eggplant. If you find the eggplant has too much flesh you can scoop some out with your spoon and add it to the mince.
  10. Once the eggplants are hollowed its time to stuff. Add the mince sauce to the eggplants and add a bit of grated cheese on top. To finish the eggplants add the bechamel on top.
  11. Pop the eggplants in the oven for 10-15mins so the bechamel becomes nice and golden.





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