Stuffed Eggplant

https://www.youtube.com/watch?v=MTmyCEzdTQg

This is a recipe for Papoutsaki, a traditional Greek Stuffed Eggplant. A lot of people will say this reminds them of Moussaka or Pastitsio and I can see why. It is a very hearty almost casserole-like dish full of rich flavors. I like to make this when we want a break from pasta, but still need a filling meal on the table.

When it comes to making this dish be sure to start with firm eggplants that have enough space to be scooped out in the middle and still hold their shape. Making this takes time and is not something I usually do on a busy weeknight. However, if I want to serve it during the week I'll prepare them in advance and bake them right before we're ready to eat to make it more efficient.

This dish is always one of our favorites. You'll find it served everywhere in Greece because many people simply pick the eggplant right of their gardens to begin their dish. Be generous with the béchamel because it rounds out the flavors, seeping into the filling and the eggplant itself.

I hope you enjoy this traditional Greek Stuffed Eggplant at your home soon. When you make it be sure to let me know!

Greek Stuffed Eggplant with Meat Sauce & Béchamel (Papoutsakia) 

Ingredients (Serves 4–6) 

Eggplants 

• 4 medium eggplants 

• 2–3 tbsp olive oil for brushing/frying 

• Salt 

  
  

Meat Filling 

• ½–¾ lb ground beef  

• 2 Tbsp olive oil 

• 1 medium onion, finely chopped 

• 2 cloves garlic, minced 

• 1/2 cup crushed tomatoes 

• 1 tbsp tomato paste 

• 1 cinnamon stick 

• Salt & freshly ground pepper 

• 2 tbsp fresh parsley, chopped 

  
  

Béchamel Sauce 

• 3 tbsp unsalted butter 

• 3 tbsp all-purpose flour 

• 1½ cups milk, warmed 

• 1 egg  

• Pinch of nutmeg 

• Salt & pepper to taste 

• ¼ cup grated graviera  

Instructions 

1. Prepare the Eggplants 

1. Preheat the oven to 375°F. 

2. Wash the eggplants, cut in half lengthwise drizzle with olive oil and salt and place on baking sheet skin side up bake for 20 – 25 minutes, when remove flip and scoop out the middles.  

2. Make the Meat Filling 

1. Chop the reserved eggplant flesh finely. 

2. Heat olive oil in a skillet, sauté onion and garlic until soft. 

3. Add ground meat and cook until browned. 

4. Stir in tomato paste, crushed stick cinnamon, salt, and pepper. 

5. Cook 5–7 minutes until mixture is thick and flavorful. 

6. Stir in parsley and remove from heat. 

   
   

3. Stuff the Eggplants 

1. Spoon meat mixture evenly into eggplant halves. 

2. Place stuffed eggplants in a baking dish. 

   
   

4. Make the Béchamel Sauce 

1. Melt butter in a saucepan over medium heat. 

2. Stir in flour and cook 1–2 minutes until lightly golden. 

3. Gradually whisk in warm milk, stirring constantly until thickened. 

4. Remove from heat and whisk in egg  nutmeg, salt, pepper, and cheese if using. 

5. Spoon béchamel over each stuffed eggplant generously. 

6. Bake at 375°F for 20–25 minutes, until béchamel is golden and bubbly. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.