Papoutsakias Stuffed Eggplant Aubergine Recipe

Experience the smoky delight of authentic Greek Papoutsakia! These "little shoes" of eggplant are generously filled with a savory mixture of ground meat, tender eggplant, rich tomato sauce, and aromatic spices. Roasted to perfection, either on a grill for that irresistible smoky char or in a conventional oven, this recipe delivers a taste of Greece with every bite. Prepare to be amazed by the tender eggplant shells and the flavorful, hearty filling.

Prep Time 25 mins
Cook Time 70 mins
Calories 544.1 kcal
Protein 55g
Rating 5.0 (1 Reviews)
Papoutsakias Stuffed Eggplant Aubergine 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Papoutsakias Stuffed Eggplant Aubergine

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How to Make Papoutsakias Stuffed Eggplant Aubergine

  1. Preheat your grill or oven to 400°F (200°C).
  2. Cut two large eggplants in half lengthwise.
  3. Using a large spoon, scoop out the flesh of the eggplants, leaving a ½-inch border around the shell. Roughly chop the scooped eggplant flesh.
  4. Brush the eggplant shells with 1 tablespoon of olive oil and roast flesh-side down on the preheated grill or in the oven for 10-12 minutes, until lightly browned.
  5. While the shells roast, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of ground lamb (or beef) and cook, breaking it up with a spoon, until browned (about 10 minutes). Remove the meat from the skillet and set aside.
  6. Finely mince 2 cloves of garlic.
  7. Add 1 tablespoon of olive oil to the skillet. Add the chopped eggplant and garlic and cook until softened (about 20-30 minutes), stirring occasionally.
  8. Stir in 1 (28-ounce) can crushed tomatoes, ½ cup chopped onion, 1 teaspoon dried oregano, ½ teaspoon dried basil, salt, and pepper to taste. Simmer for 5 minutes.
  9. Return the cooked meat to the skillet. Combine all ingredients thoroughly. Simmer for another 5 minutes to allow the flavors to meld.
  10. Fill the roasted eggplant shells with the meat and eggplant mixture.
  11. Sprinkle generously with ½ cup grated Kefalotyri cheese (or other hard cheese).
  12. Roast (or grill, covered) for an additional 15-20 minutes, or until the cheese is melted and bubbly and the filling is heated through.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

58g

Fat

48g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Starters Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Lamb Recipes European Mediterranean Gluten Free Summer Recipes Grilling & Bbq Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Main Dish Greek European Dietary Low Sodium Low Cholesterol Low Calorie Low Carb Low In Something 4 Hours Or Less