Papoutsakia - Greek Stuffed eggplants
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
45 mins
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Servings
4
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Calories
647 kcal
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Course
Main Course
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Cuisine
Greek
Papoutsakia - Greek Stuffed eggplants
Description
The eggplants are halved, scored, brushed with olive oil, seasoned, and roasted until tender. Their flesh is then gently loosened to create space for stuffing. The tomato meat sauce is prepared with sautéed onions and garlic, combined with high-quality crushed San Marzano tomatoes, flavored with bay leaf, cloves, cinnamon stick, and oregano, then simmered to develop a rich aroma.
The traditional béchamel sauce is made by cooking a roux with butter and flour, gradually whisking in whole milk, then seasoning with grated nutmeg and incorporating grated kefalotiri cheese for a thick, creamy topping. The stuffed eggplants are topped with this sauce and baked until golden.
Serve Papoutsakia as a hearty main or side, pairing well with fresh salads or crusty bread. The layering of sweet roasted eggplant, warmly spiced tomato sauce, and cheesy béchamel creates a comforting texture and flavor balance.
Using canned whole San Marzano tomatoes is recommended for optimal texture and flavor. For a shortcut, marinara sauce can replace the tomato sauce, and crumbled feta cheese adds a quick alternative topping. Suitable cheeses to substitute for kefalotiri include parmesan or pecorino romano.
Ingredients
For the eggplants
- 2 large eggplant cut in half
For the tomato sauce
- 1 onion diced
- 3 garlic minced, cloves
- 28 oz tomato crushed . San Marzano whole tomatoes like Gustarosso
- 1 bay leaf
- 2 cloves
- 1 cinnamon stick
for the bechamel
- 3 tablespoons butter
- 1/3 cup all-purpose flour plus more you need to thicken the sauce
- 1 cup milk plus more you need to loosen the sauce, whole
- 1 teaspoon nutmeg grated
- 1 cup kefalotiri cheese grated
You also need
- ½ cup extra virgin olive oil total
- 1/2 cup feta cheese crumbled
- salt sea salt
- black pepper freshly ground
- oregano dried
Instructions
Prepare the eggplants
- Preheat the oven to 350° F.
- Cut the eggplants in half lengthwise, and make some cuts at the flesh crosswise with a sharp knife carefully to not cut the skin.
- Sprinkle about 2-3 tbsp olive oil all over the eggplants, season with sea salt and pepper and a pinch of oregano.Place them on a parchment paper lined baking sheet facing down and bake for 30 minutes or until the flesh is soft.
- Remove from the oven and transfer to a baking pan with the skin down.
Make the tomato sauce
- Place a saucepan on high heat, and add two tablespoons of olive oil. Add the onion, garlic, a generous pinch of oregano, the bay leaf, and cinnamon stick, and saute for 2-3 minutes.
- Add the crushed tomatoes, season with sea salt and pepper, stir and simmer on low heat for 15-20 minutes.
- Remove from heat and set aside.
- With a fork, lightly tease the flesh of the eggplants. Remove some of the flesh, about one teaspoon, from each eggplant. Create a hollow space—that's where you will add the filling.Be careful not to remove too much flesh.Add the eggplant flesh to your tomato sauce and stir.
Start assembling
- Place the eggplants in a baking pan.Fill them evenly with about two tablespoons of tomato sauce. Sprinkle over some crumbled feta cheese. Add leftover tomato sauce around the eggplants.
Make the béchamel
- In a saucepan, warm the milk with the bay leaf.
- In another saucepan, on medium heat, add the butter and stir with a whisk or a wooden spoon until the butter melts.
- Add the flour in batches. Keep stirring to create a "roux."
- Discard the bay leaf from the milk. Gradually add the milk to the roux while stirring vigorously to avoid lumps from the flour.
- As soon as the mixture begins to thicken and the sauce is smooth and has a nice, not-too-thick texture remove from heat. Add the ground nutmeg and ¾ cup of grated kefalotiri—season with sea salt and pepper to taste.
Finish assembling and bake
- Top eggplants with at least two tablespoons of bechamel sauce. Sprinkle the rest of the grated kefalotiri on top of the béchamel. Add a pinch of chili flakes all over if you like. Bake for 45 minutes or until the top develops a nice golden color.
- Serve immediately with a green salad and warm bread to dip in the sauce.
Notes
- For faster preparation, substitute tomato sauce with your favorite marinara and top with good quality crumbled feta instead of béchamel for a simple version.
- Kefalotiri cheese can be replaced with parmesan or pecorino romano, or other hard grated cheeses like manchego or asiago if unavailable.
- Use canned whole San Marzano tomatoes for the best flavor and texture; avoid using tomato sauce as it can be too liquid.
- Traditional Greek béchamel includes cheese, often called Mornay sauce, so the addition of cheese is intentional and authentic in this dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 38g | 13% |
| Protein | 18g | 36% |
| Fat | 49g | 75% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 25g | 125% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 622mg | 26% |
| Potassium | 1189mg | 25% |
| Fiber | 11g | 44% |
| Sugar | 18g | 36% |
| Vitamin A | 2255IU | 45% |
| Vitamin C | 35mg | 39% |
| Calcium | 499mg | 50% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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