This authentic Greek Stuffed Eggplant (Melitzanes Papoutsakia) brings Mediterranean comfort food to your dinner table.
The hearty dish combines tender baked eggplants with a rich meat filling, all topped with creamy béchamel sauce.
Taking just 10 minutes to prep and 90 minutes to bake, this protein-packed recipe (34.8g per serving) delivers restaurant-quality results.
Whether you’re hosting a dinner party or planning a special family meal, these stuffed eggplants promise to transport your taste buds straight to the sunny shores of Greece.
Ingredients Needed
- Eggplants: 5 medium-sized, fresh ones
- For the Meat Filling:
- 500g minced beef
- 1 large red onion, finely diced
- 2 cloves garlic, minced
- 1 glass red wine
- 1 tin chopped tomatoes
- 1 cinnamon stick
- 1 tsp oregano
- 100g grated kefalotyri cheese
- For Béchamel Sauce:
- 100g flour
- 100g butter
- 900ml milk
- 2 egg yolks
- Nutmeg, just a pinch
- For Mashed Potatoes (Optional Topping):
- 4 large potatoes
- 50g milk
- 1 tbsp butter
- 2 egg yolks
Step-by-Step Instructions
- Prepare the Eggplants: Cut in half lengthwise, score flesh crosswise. Salt and rest for 30 minutes, then rinse and pat dry.
- Initial Baking: Bake eggplants at 200C for 40 minutes until tender, skin-side up.
- Make the Meat Sauce: Sauté onions and garlic, add beef, wine, tomatoes, and seasonings. Simmer 30 minutes until thickened.
- Prepare Béchamel: Create a roux with butter and flour, gradually add warm milk while whisking. Finish with egg yolks and seasonings.
- Optional Potato Topping: Boil and mash potatoes with milk, butter, and egg yolks until smooth.
- Assembly: Fill eggplants with meat sauce, top with béchamel or mashed potatoes, sprinkle cheese.
- Final Baking: Bake at 180C for 20 minutes until golden brown.
Cooking Techniques
This recipe combines three wonderful cooking methods – roasting the eggplants until tender, making a rich meat sauce, and creating a silky béchamel.
Don’t rush the initial salting of the eggplants – this step pulls out any bitter flavors and helps them roast beautifully.
When making your béchamel, keep the heat low and whisk constantly for the smoothest sauce.
The meat sauce needs time to develop its flavors, so let it simmer gently while you prepare the other components.
Make It Your Own
While traditional papoutsakia uses beef, you can swap in ground lamb for an extra-rich flavor. Vegetarians can use a mix of mushrooms and lentils instead of meat.
The recipe offers two topping choices – creamy béchamel or fluffy mashed potatoes – both work wonderfully!
If you can’t find kefalotyri cheese, any hard cheese like Parmesan or Pecorino works great. For a lighter version, try using low-fat milk in the béchamel or cauliflower mash instead of potatoes.
Serving Suggestions
These stuffed eggplants make a beautiful main dish! Serve them hot from the oven with a classic Greek salad on the side – the fresh, tangy flavors balance the rich filling perfectly.
Add some warm pita bread or crusty country bread to mop up the sauce. A glass of the same red wine you used in cooking makes this meal extra special. If serving as a starter, one half-eggplant per person is plenty.
Storage Tips
You can keep leftover papoutsakia in your fridge for up to 3 days – just cover them well. To reheat, pop them in a 350°F/175°C oven for about 20 minutes or until hot through.
The dish also freezes really well! Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
The béchamel might separate slightly when reheated, but a quick stir will bring it back together.
Greek Stuffed Eggplant (Melitzanes Papoutsakia)
Equipment
- Baking tray
- Large pan
- Food processor
- Colander
Ingredients
Main Ingredients
- 5 eggplants
- 500 g minced beef (18 oz.)
Béchamel Sauce
- 100 g flour (3.5 ounces)
Mashed Potatoes
- 4 large potatoes boiled
Instructions
- To prepare these extra juicy shoe-shaped ‘melitzanes papoutsakia’ recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.