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    You are in: Home / Greek / Papoutsakia Recipe
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    Papoutsakia

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    bluemoon downunder's Note:

    A classic Greek dish: lamb, eggplant, tomatoes, onion and garlic topped with a yoghurt and feta sauce and baked in the eggplant skins. Delicious served with a Greek salad, crusty rolls and a bottle of your favourite red wine. Adapted from a recipe on the “Australian Women’s Weekly” website.

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    Ingredients:

    Servings:

    Units: US | Metric

    White sauce

    Directions:

    1. 1
      Trim the stems from the eggplant. Cut the eggplants in half lengthwise and, taking care not to break the skins, gently scoop out the flesh.
    2. 2
      Chop the flesh and set aside.
    3. 3
      Parboil the skins for 3 minutes, arrange in a lightly oiled baking dish and set aside.
    4. 4
      Heat 1/4 tablespoon of olive oil in a large non-stick pan, add the minced lamb and stir constantly, until all the meat is browned.
    5. 5
      Remove the meat, draining off any juices, and set aside.
    6. 6
      Add 3/4 tablespoon of olive oil to the same pan, add onions and garlic, and sauté until soft but not brown.
    7. 7
      Add the reserved eggplant flesh, tomatoes, salt and pepper to taste and stirring occasionally cook for 4-5 minutes, until contents of the pan have softened.
    8. 8
      Add the tomato paste and cook for 1 minute.
    9. 9
      Add the wine and cook for 1 minute.
    10. 10
      Add the remaining ingredients. Check seasoning, and simmer for 45 minutes.
    11. 11
      Combine the yoghurt, eggs, cheese and nutmeg. Season to taste.
    12. 12
      Preheat oven to 180°C.
    13. 13
      Gently scoop the meat sauce into the eggplant skins which you placed earlier in a baking dish. (The liquid should have reduced sufficiently while the meat sauce was simmering but, if your sauce looks watery, drain off some of the liquid first. You could spoon it into the baking dish around the eggplant skins, or simply discard it.).
    14. 14
      Top the meat sauce-filled eggplant skins with your white sauce and sprinkle with grated Parmesan.
    15. 15
      Bake for 20 minutes or until golden.
    16. 16
      Serve with a Greek salad, crusty rolls and the rest of the bottle of red wine.

    Ratings & Reviews:

    • on December 19, 2009

      55

      This recipe is a little labor intensive, but the end result is well worth the effort. It was delicious! My husband, myself, and a friend we had over all loved it. We would definitely make this again. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2008

      45

      This is a great recipe for one of my taverna favourties. I didn't chop the onion or aubergine flesh very finely but gave a quick burst of a blender-stick in the pan to get the consistency I wanted before I added the lamb mince back in. I left out the olives (I don't recal ever having those in the dish in Greece). The hint of cinnamon was spot on, as was the nutmeg in the yoghurt/feta topping (which was really nice).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2006

      55

      This is quite similar to a stuffed eggplant dish I've made for years, but different in that it uses an egg-yogurt mixture with feta in place of a classic white sauce (roux plus cream). The result is more tangy and absolutely delicious. I did omit seasoning with salt, but the feta cheese adds saltiness.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Papoutsakia

    Serving Size: 1 (774 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 887.7
     
    Calories from Fat 555
    62%
    Total Fat 61.6 g
    94%
    Saturated Fat 27.4 g
    137%
    Cholesterol 282.8 mg
    94%
    Sodium 640.1 mg
    26%
    Total Carbohydrate 31.4 g
    10%
    Dietary Fiber 11.4 g
    45%
    Sugars 16.8 g
    67%
    Protein 48.4 g
    96%

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