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.
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.
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.
