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Greek Stuffed Eggplant (Melitzanes Papoutsakia) Recipe

Greek Stuffed Eggplant (Melitzanes Papoutsakia)

Bushra
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main
Cuisine Greek
Servings 7 portions
Calories 559 kcal

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.

Nutrition

Calories: 559kcalCarbohydrates: 52gProtein: 34.8gFat: 24.2gSaturated Fat: 12gCholesterol: 139.1mgSodium: 866.8mgFiber: 14.9gSugar: 26.3g
Keyword baked eggplant, bechamel sauce, ground meat dish, Mediterranean cuisine, stuffed vegetables
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