Traditional Greek Recipes: Melitzanes Papoutsakia

·

Melitzanes Papoutsakia (stuffed eggplants) is a traditional Greek dish, similar to Moussaka but not as well known.

The term Papoutsakia translates to “Little Shoes” in Greek, as the dish resembles the shape of
little shoes.

Papoutsakia is a simple meal to cook up, and we’re going to show you how to make it for your family.

How to make Papoutsakia (serves 4)

For the eggplants:

  • 3 medium eggplants
  • 3 tablespoons olive oil
  • Pinch of salt and pepper

For the beef mixture:

  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 250g ground mince beef
  • 400g tinned tomatoes

For the bechamel:

  • 20g butter
  • 1bsp all purpose flour
  • 1 cup milk
  • Pinch of nutmeg
  • 1 egg yolk, beaten
  • 120g grated cheese
Photo: Urban Zesty

Method:

  1. Preheat oven to celsius and line a baking tray with baking paper
  2. Slice eggplants vertically in half and carefully scoop insides of the eggplant out (set
    aside for later)
  3. Add salt and pepper to the eggplants
  4. Heat two tablespoon of olive oil in a frying pan. Fry both sides of the eggplant until it wilts
    and is slightly brown. Remove and drain on a paper towel and place on the prepared
    baking tray.
  5. In the same frying pan, add finely chopped onion and garlic in a pan and stir frequently
    until caramelized.
  6. Add the ground meat and eggplant flesh. Continue stirring until the meat browns. Add
    the tin tomatoes, salt and pepper and let simmer for 10 minutes.
  7. In the meantime, begin making the bechamel sauce by heating a large pot over medium
    heat. Melt the butter until it froths then start adding the flour and continuously stir for 2
    minutes
  8. Slowly pour in milk, whisking continuously until the mixture has thickened.
  9. When the sauce has thickened, add the egg yolk, cheese and nutmeg. Whisk until a
    smooth consistency is formed
  10. Remove eggplants from the oven and carefully fill the insides with the meat mixture. Top
    with the bechamel sauce and extra cheese and bake for 20-30 minutes, or until golden
    and enjoy!

Advertisement

Share:

KEEP UP TO DATE WITH TGH

By subscribing you accept our Terms of Service and Privacy Policy.

Advertisement

Latest News

Greece and Cyprus top global loneliness rankings

A new study conducted by researchers at Emory University has revealed that Greece and Cyprus are home to the world’s loneliest populations

Cypriot dancer sets new Guinness World Record with 416 glasses balanced on head

Cypriot dancer Dinos Kkanti has reclaimed the Guinness World Record for the traditional "glass dance," balancing a staggering 416 glasses.

Elena Xidia: The Flying Pianist taking music to new heights

Known by many as "The Flying Pianist," Elena’s most recent performance was atop the Agios Ioannis chapel, a famous site from Mamma Mia!

‘Dad’s already lining up husband No. 2’: Jamie Marinos on life after MAFS

Originally from Adelaide, Jamie grew up in a “big Greek family” and attended St George College and Unley High School.

Olive oil can help fight climate change, says Olive Council

At the International Yale Symposium Dr. Abderraouf Laajimi gave a presentation on olive cultivation as a strategy to combat climate change.

You May Also Like

“Cretan music is in our blood” – Xylourides bring their raw sound to Sydney

The Greek Herald recently spoke with Nikos Xylouris, one-third of the Cretan folk trio Xylourides, ahead of their Sydney performance.

Professor Michael Kassiou wins 2023 Australian Museum Eureka Prize

Greek Australian Professor Michael Kassiou is the winner for Leadership in Science and Innovation in the 2023 Australian Museum Eureka Prizes.

‘Breath of fresh air’: Jonathan Aspropotamitis extends contract with Perth Glory

Jonathan Aspropotamitis speaks to The Greek Herald about his decision to re-sign with Perth Glory and his career hopes for the season ahead.