Papoutsakia (pronounced pah-poo-TSAK-yah) is a beloved Greek dish featuring baked eggplants stuffed with a flavorful spiced meat mixture and crowned with a luscious béchamel sauce. Its name, "papoutsakia," charmingly translates to "little shoes" in Greek, inspired by the dish's dainty, shoe-like appearance.
While the exact origins of papoutsakia remain shrouded in history, Greece is the likely birthplace of this culinary gem, where eggplants play a prominent role in traditional gastronomy. Over the years, papoutsakia has established itself as a timeless comfort food classic.
In Greek culinary lore, eggplants earn the endearing moniker "poor man's meat" for their hearty texture and exceptional flavor-absorbing capabilities. This may have spurred the creation of papoutsakia—a delicious solution for crafting a satisfying dish without breaking the bank.
This exquisite Greek creation involves a meticulous, slow-cooked process. Eggplants are roasted and carefully halved lengthwise, with their tender flesh scooped out and blended with a medley of ingredients, including fragrant ground beef and aromatic herbs. A generous layer of robust, salty cheese tops off this masterpiece. Patience is key to achieving the eggplants' succulent caramelized perfection, and a drizzle of extra olive oil never goes amiss. Papoutsakia often takes center stage as a main course, accompanied by a side of Greek salad and freshly baked bread.
For the best results, seek out small purple eggplants, roughly the size of petite avocados. In this recipe, a "cup" equates to 250 ml. With its generous servings, this papoutsakia recipe comfortably caters to 6-8 discerning palates, offering a taste of authentic Greek tradition.
Papoutsakia - Ingredients
- 6 tiny eggplants, washed
- 2 teaspoons sea salt for soaking eggplant
- 1⁄4 cup of Greek olive oil and an additional 1–2 tablespoons to drizzle
- 2 medium red onions, diced small
- 3 cloves garlic, minced
- 3 cups crushed tomatoes (canned or grated fresh tomatoes)
- Sea salt
- Black pepper
- 1–2 tablespoons olive oil
- 150 g of graviera cheese, grated
Papoutsakia - How to Make
- Start this traditional papoutsakia recipe by cutting each eggplant in half lengthwise.
- With the help of a spoon, scoop out the central flesh of the eggplants, leaving a ½-inch-thick shell. Chop the central flesh of the vegetables into small pieces and set them aside.
- Take a large bowl, place the eggplants, and soak them in salted water for 30 minutes.
- Make sure that the eggplants are covered with water.
- You may need to place a plate on top to keep the eggplants underwater.
- Heat ¼ cup of olive oil in a medium sauté pan over medium heat and sauté the onions until they are soft and golden.
- Add the minced garlic, stirring while it cooks for a few minutes so it doesn’t burn.
- Add the chopped eggplant and cook for a few minutes while stirring.
- Add the crushed tomatoes and stir to combine.
- Turn up the heat and bring the mixture to a gentle boil, then lower the heat and simmer for around 10 minutes while stirring with a wooden spoon.
- Add a sprinkle of sea salt and black pepper.
- Top the eggplants with the grated graviera.
- Cook until the liquid is absorbed by about half.
- Remove from the heat and let this stuffing mixture cool a bit.
- Preheat the oven to 375 degrees.
- Prepare a covered baking dish by brushing the bottom with 1–2 tablespoons of olive oil.
- Remove the eggplant halves from the salted water and pat them dry with a clean kitchen towel.
- Place the eggplant in the baking pan and fill them with the tomato mixture.
- Check the papoutsakia periodically. If the eggplants look dry add a little hot water to the pan and cook until the eggplants are tender and the liquids have been absorbed.
- Serve