1/1 Photo of Papoutsakias (Stuffed Eggplant (Aubergine))
1 hr 10 mins
Chopin Liszt's Note:
The name is Greek for "little shoes", which describes the eggplant halves, filled with a mixture of chopped eggplant, ground meat, sauce and seasonings, then roasted. I like to roast them covered in a Weber type grill for the smoky flavor, but they are very good done in a regular oven.
My Private Note
Units: US | Metric
- 1Cut eggplants in half lengthwise.
- 2Scoop out flesh of eggplants using a large spoon, leaving 1/2 inch of thickness to the shells (four halves are to be stuffed, the third eggplant is for extra flesh).
- 3Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes.
- 4While the shells roast, brown the meat in a LARGE skillet, about 10 minutes.
- 5Remove meat and set aside.
- 6Meanwhile, chop eggplant flesh coarsely and garlic finely.
- 7Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes.
- 8Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes.
- 9Fill the shells with the mixture.
- 10Sprinkle with grated cheese.
- 11Roast until bubbly and brown, about 5 minutes.
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Nutritional Facts for Papoutsakias (Stuffed Eggplant (Aubergine))
Serving Size: 1 (662 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 544.0
- Calories from Fat 330
- Total Fat 36.7 g
- Saturated Fat 9.7 g
- Cholesterol 79.3 mg
- Sodium 721.0 mg
- Total Carbohydrate 30.6 g
- Dietary Fiber 15.7 g
- Sugars 14.5 g
- Protein 27.8 g