Papoutsakia - Greek Stuffed eggplants
Papoutsakia or Greek stuffed eggplants is a classic, easy and very satisfying dish. Tender eggplants topped with a hearty tomato sauce and luxurious creamy béchamel.
Rimmed baking sheet
medium sauce pan
medium baking pan
- 2 large eggplants cut in half
- ½ cup extra virgin olive oil
- 1 onion sliced
- 3 cloves garlic minced
- 2 tbsp dried oregano
- 32 oz tomatoes I use San Marzanno whole tomatoes like Gustarosso.
- 3 tbsp butter
- ⅓ cup all purpose flour Keep some more around in case you need to thicken the sauce.
- 1 cups whole milk at room temperature. Keep a little more around in case you need to loosen the sauce.
- 1 cup parmesan cheese grated
- ½ cup feta cheese crumbled
- 1 tsp grated nutmeg
- sea salt
- fresh ground pepper
- Greek dry oregano
- red chili flakes
prepare the eggplants
Preheat the oven to 350° F.
Cut the eggplants in half length wise, remove the stalk and make some cuts at the flesh crosswise with a sharp knife carefully so you will not cut the skin.
Sprinkle about 2-3 tbsp. olive oil all over the eggplants, add some salt and pepper and a pinch of oregano all over. Massage them gently with your hands until cover the whole eggplant is covered with the oil and seasonings. Place them in a baking sheet facing down and bake for 30-40 minutes or until the flesh is soft.
Remove from the oven and transfer to a baking pan with the skin down.
With a fork, lightly tease the flesh. Remove some of the flesh, about 1 tsp from each eggplant and save it on the side, you will later add it to your tomato sauce. Create a little hollow space and be careful not to take too much flesh out.
make the tomato sauce
In a non-stick pan on high heat, add 2 tbsp. olive oil. Add the onion, garlic and stir well.
Stir well and saute for 5 minutes. Add the tomatoes, add a generous pinch of oregano, a pinch of chili flakes, season with salt and pepper to taste, stir and simmer in low heat for 15-20 minutes or until all moisture evaporates.
Remove from the fire and set aside.
make the bechamel
In a medium pot, on medium heat, add the butter and stir with a wire until the butter melts.
Start adding the milk slowly while stirring continuously.
As soon as the mixture begins to thicken and sauce is smooth and has a nice not too thick texture remove from heat. Add ½ cup of the parmesan, the nutmeg, and season with salt and pepper to taste. Mix well and set it a side.
Fill the eggplants evenly with about 2 tbs of the tomato sauce. Sprinkle over some feta cheese. Top with at least 2 tbs bechamel sauce. Add leftover tomato sauce around the eggplants. Sprinkle all over the rest of the grated parmesan. Add a pinch of chili flakes all over if you like. Bake for 30 minutes or until top is a nice golden color.
Calories: 688kcal | Carbohydrates: 37g | Protein: 20g | Fat: 53g | Saturated Fat: 20g | Cholesterol: 82mg | Sodium: 441mg | Potassium: 1241mg | Fiber: 10g | Sugar: 19g | Vitamin A: 2699IU | Vitamin C: 39mg | Calcium: 551mg | Iron: 2mg