Go Back
+ servings
Print

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.
Course Main Course
Cuisine Greek
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 688kcal
Author by Jenny Skrapaliori Graves

Equipment

  • Rimmed baking sheet
  • medium sauce pan
  • medium baking pan

Ingredients

  • 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
  • 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

Instructions

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.

Nutrition

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