“Papoutsakia”-Stuffed Eggplants
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  • 2 medium-large eggplants
  • 1250 grams of minced beef
  • 11 onion, finely diced
  • 11 carrot, finely diced
  • 11 stalk of celery finely diced
  • 12 cloves of garlic, finely minced
  • 1250 grams of canned tomatoes (passata is good and freshly grated tomatoes even better)
  • 11 tbsp of tomato paste
  • 11 tsp ground cinnamon
  • 11 tsp ground cloves
  • 1 Salt and pepper to taste
  • 1½ cup of water
  • 130 grams butter
  • 11 tbsp of plain flour
  • 11 cup of lukewarm milk
  • 1 Pinch of nutmeg
  • 1100 grams of grated kefalotyri cheeseCut the eggplants in half. Using a pairing knife score the around the inner flesh leaving a small border. Using a spoon carefully scoop out the flesh. Dice the scooped flesh and set aside.
  • 1 Fry the eggplant halves in a little olive oil. This is to soften the flesh. Fry each side on a medium heat for 5 mins. Once cooked place the eggplant halves on a pre oiled baking tray.
  • 1 Pour a little olive oil in a medium sized pot and fry the onion, carrot, celery and garlic until the mixture becomes translucent.
  • 1 Add the diced eggplant and saute for a few mins until softened. Add the beef mince and break it up using a wooden spoon. Once the meat is browned add the tomatoes, tomato paste, spices, salt and pepper and the water. Bring to a boil and allow the sauce to simmer for 30 mins.
  • 1 Whilst the sauce is simmering prepare the béchamel. Add the butter to a small pot. Once it melts add the flour and stir continuously for a few mins. (we want to remove the flour taste from the roux). Add the lukewarm milk to the flour/butter mixture and stir vigorously. Add the nutmeg and cheese and continue to stir until the sauce thickens. Set aside.
  • 1 Fill the eggplant halves with the meat sauce. Top with béchamel and bake in a pre heated 180 deg C oven for 40 mins or until browned on top. Allow to cool a little before serving or alternatively serve the next day.



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