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Melitzanes Papoutsakia (Stuffed Eggplants)

Melitzanes Papoutsakia (Stuffed Eggplants)

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Melitzanes Papoutsakia (pronounced pah-pou-TSA -kya) are stuffed eggplants with meat sauce, topped with a rich bechamel sauce and then baked.

The ingredients are almost the same with “moussakas” but they are made into individual servings.

The  words “melitzanes papoutsakia” in Greek means little eggplant shoes and probably they are named after their shape.

To me they resemble like the balarina shoes my daughter used to wear when she went to ballet when she was younger.

When discussing the name with my daughter, she played around by adding a cucumber for the heels and a bow made of spring onions 🙂

Stuffed eggplants (Papoutsakia) shaped into shoes image

There is also a meatless recipe from Mytilene island called “skafoudes”, which means boat.  The filling is made with eggplants, which is removed to make it hollow and instead of adding bechamel on top they add grated local cheeses mixed with eggs.

Eggplants fried and draining on kitchen paper image

Most of the Melitzanes Papoutsakia recipes I have read want the eggplants to rest in salty water for an hour in order to remove the bitterness.   This is wrong because the eggplants will absorb some water.  The new varieties of eggplants rarely have any seeds and are not bitter (at least here in Greece).

Papoutsakia (stuffed eggplants) with meat sauce and bechamel before baking image

Depending on the recipe, if  we want the eggplants not to excrete any fluids, we cut them into slices and sprinkle them with salt.  We then let them sit in a colander for half an hour and then wash and pat dry them.   This way some of the moisture is drawn out.  Personally I don’t do this because it doesn’t bother me.  For instance if I am making moussakas, I add some potatoes, which absorb most of the liquid.

papoutsakia baked in the baking tray image

However, for papoutsakia, when they are baked, if there is a lot of fluid, just remove the eggplants to a platter or remove the juices immediately with a spoon, before they become soggy.

The eggplants are usually fried so they absorb a lot of oil.  When I was on a diet, I  skipped the frying part in order to avoid too much oil by brushing them with olive oil and baking them but this takes a lot of time.  

However, I’ve learned over the years that I can control the amount of oil used, if I use a non stick frying pan and add the oil gradually.  This way much less oil is used than if frying them in a lot of oil.   I then put them on kitchen paper to absorb any excess oil.

To make the cavity in order to put the filling, some of the flesh is removed.  You can add part of the flesh in the filling but that would change the flavour.

You will probably think “what a waste”!  However, you can use the flesh in recipes, such as in pasta or make a different “melitzanosalata” (eggplant salad) which is a twist to the classic one.

Based on this recipe when I made them again, I scored them and brushed them with olive oil and baked them until they became soft.  You know when they are ready when testing with a fork.  If the fork cannot penetrate easily, continue baking.  I made a cavity by pressing them with a spoon and added some of my Spicy tomato Sauce  on top.

After sauteing an onion and garlic, I added the minced meat and after sauteing it, I added some of my Spicy tomato Sauce and cooked the meat sauce.

Papoutsakia (stuffed eggplants) with bechamel image

Finally, I also topped it with a different bechamel sauce, using semolina, instead of flour, which makes it a little bit more grainy but still delicious.  Just substitute the amount of flour with fine semolina.

The result was excellent!

Papoutsakia stuffed eggplants

CAN I MAKE MELITZANES PAPOUTSAKIA VEGETARIAN?

Yes, definitely. I have made them vegetarian many times. Just substitute the meat sauce with this vegetable sauce, which I used to make my Vegan Moussakas.

Melitzanes Papoutsakia (Stuffed Eggplants)

Melitzanes Papoutsakia (Stuffed Eggplants)

Yield: 5
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes

Melitzanes Papoutsakia (pronounced pah-pou-TSA -kya) are stuffed eggplants with meat sauce, topped with a rich bechamel sauce and then baked.

Ingredients

  • 5 medium eggplants, halved
  • 1/4 cup extra virgin olive oil
  • Grated graviera cheese.

Meat Sauce:

  • 1/4 cup extra virgin olive oil
  • 1 large red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 400 grams ground veal
  • 1 carrot, grated
  • 1/2 cup dry white wine
  • 3 ripe tomatoes, puréed
  • 1 tbsp salt
  • Freshly ground black pepper
  • A pinch of oregano
  • A pinch of thyme
  • 1 bay leaf
  • ¼ tsp cinnamon
  • 1/2 cup finely chopped parsley

For the Béchamel Sauce:

  • 40 grams olive oil (or butter)
  • 40 grams all purpose flour
  • ½ tsp (or more) salt, (depending on the saltiness of cheese added)
  • ½ tsp ground nutmeg
  • 800 ml whole milk
  • 3 eggs
  • ½ cup grated graviera (or halloumi, kefalotyri, dried myzithra cheese). (You can also use pecorino or parmesan).

Instructions

  1. Wash, dry and cut the eggplants, lengthwise in two pieces. (Cut them one at a time as they oxidize. Also see note below regarding salting the eggplants).
  2. With a sharp knife score the eggplants crosswise, without cutting the skin.
  3. Heat 2 - 3 tbsp olive oil and fry the eggplant on both sides, until soft. Remove on kitchen paper, to absorb excess oil. Continue with the remaining eggplants, until all are fried.
  4. Heat the olive oil in a sautéing pan and sauté the onion until translucent. Add the garlic and sauté for a few seconds, until fragrant.
  5. Add the ground meat and sauté mixing until it turns white.
  6. Add the wine and cook for a few minutes until the alcohol evaporates.
  7. Add the tomato, carrot, salt, pepper, cinnamon, bay leaf, oregano and thyme. Cover with the lid and simmer until the sauce melds and the liquid is absorbed, mixing every now and then.
  8. While the meat sauce is simmering, prepare the béchamel.
  9. Remove the meat sauce from the heat and mix in 2 tablespoons béchamel sauce as well as the parsley. Set aside to cool.
  10. Before making the bechamel, heat the milk and beat the eggs.
  11. In a saucepan heat the olive oil and add the flour, salt and nutmeg to make a roux. Mix thoroughly using a whisk, until it starts to slightly brown.
  12. Add the warm milk, stirring constantly.
  13. Add the whisked eggs gradually, mixing until the sauce becomes thick and creamy.
  14. Remove from the heat and mix in the grated cheese. Set aside. (If, until the time we use it, it becomes too thick, just add a little bit more milk and mix).
  15. Press the flesh of the eggplants with a spoon to flatten and create a cavity. Sprinkle with some salt and some cheese.
  16. Fill the cavity with 2- 3 spoonfuls of meat filling. Cover with the béchamel sauce and sprinkle some more cheese and some cinnamon on top.
  17. Preheat oven to 180oC / 350oF and bake, until golden brown on top, for about one hour.
  18. Serve hot or cold.
Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 880Total Fat 51gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 35gCholesterol 195mgSodium 1683mgCarbohydrates 73gFiber 16gSugar 30gProtein 38g

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Collage Melitzanes Papoutsakia image

Kopiaste and Kali Orexi,

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Carole from Carole's Chatter

Thursday 26th of February 2015

Hi Ivy, Fab dish, it's on my shortlist for a feature

Ivy

Thursday 26th of February 2015

Thank you Carole. Hope you enjoy it!

Barbara

Sunday 19th of February 2012

Very cute. My husband refuses to eat eggplant so I rarely get to indulge.

heni

Friday 6th of November 2009

Wow nice Ivy ... somehow your pix are not coming out for me on mY PC but maybe it's issue on my side .. but love the recipe! Going to try this with last of the aubergines of the year!

Ivy

Saturday 26th of January 2008

Thanks Cynthia I have received them and shall read them right away. Thanks

Cynthia

Saturday 26th of January 2008

Ivy, I've emailed you recipes for the chokas.

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