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    You are in: Home / Greek / Papoutsakias (Stuffed Eggplant (Aubergine)) Recipe
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    Papoutsakias (Stuffed Eggplant (Aubergine))

    Papoutsakias (Stuffed Eggplant (Aubergine)). Photo by Zeldaz

    1/1 Photo of Papoutsakias (Stuffed Eggplant (Aubergine))

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    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.

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    Units: US | Metric


    1. 1
      Cut eggplants in half lengthwise.
    2. 2
      Scoop 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).
    3. 3
      Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes.
    4. 4
      While the shells roast, brown the meat in a LARGE skillet, about 10 minutes.
    5. 5
      Remove meat and set aside.
    6. 6
      Meanwhile, chop eggplant flesh coarsely and garlic finely.
    7. 7
      Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes.
    8. 8
      Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes.
    9. 9
      Fill the shells with the mixture.
    10. 10
      Sprinkle with grated cheese.
    11. 11
      Roast until bubbly and brown, about 5 minutes.

    Ratings & Reviews:

    • on October 07, 2013


      Nice and easy, delicious, too. My husband absolutely loved it. I made two servings with a half pound of ground lamb, the chopped flesh of another small eggplant, one guajillo pepper (dried), smoked garlic, and one small (8 oz.) can no-salt-added tomato sauce so I could salt to taste. I also added 1/4 tsp. ground cinnamon and 2 tablespoons of pine nuts to the mixture. I had some leftover fresh breadcrumbs which I mixed with the cheese for the topping, so it looks a little different in the photo than it would with just the cheese. We had it with some quinoa and a green salad, but bread would be great instead of quinoa. Whenever I see some nice smallish eggplants I'll be making this!

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


    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

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