Home » Traditional Recipes » Melitzanes Papoutsakia: A Greek Stuffed Eggplant Recipe

Melitzanes Papoutsakia: A Greek Stuffed Eggplant Recipe

Get ready to amaze your loved ones with this surprisingly delicious Greek stuffed eggplant recipe! The Greek name of this juicy and mouthwatering dish is melitzanes papoutsakia which literally means “little shoes.” As a result, melitzanes papoutsakia got its name from the resemblance of the eggplant’s cooked exterior to black leather shoes. However, don’t let the name of this Greek food dish full you as the outcome will truly delight you.

To prepare melitzanes papoutsakia you will need eggplants, ground beef, red onion, garlic clove, red wine, chopped tomatoes, cinnamon stick, oregano, kefalotyri, Greek olive oil, parsley, bechamel, salt, and pepper. This mouthwatering Greek stuffed eggplant recipe serves 5 persons. In case you wonder how to make the bechamel, I suggest you try this easy bechamel sauce recipe.

Melitzanes Papoutsakia Recipe

 

Melitzanes Papoutsakia – Ingredients

  • 4-5  eggplants
  • 1 cup of Greek olive oil
  • 500 g of ground beef
  • ½ teacup of red onion, finely chopped
  • ½ teacup of kefalotyri or graviera cheese, grated
  • ½ kg of tomatoes
  • 2 teacups of bechamel
  • 2 cloves of garlic, finely chopped
  • ½ teacup of toasted bread, grated
  • 1 tablespoon of parsley, finely chopped
  • Salt
  • Pepper
  • 500 g of tomato sauce

Melitzanes Papoutsakia – Instructions

  1. Start this melitzanes papoutsakia recipe by washing well the eggplants under fresh water. Then, cut the eggplants in two pieces and carefully remove their flesh. Take a pan, add some olive oil and bring to boil over medium temperature. Place each eggplant and lightly fry it. Take a baking pan and place the eggplants.
  2. In the meantime, take a pot and add the ground beef, half of the olive oil, onion, garlic clove, and saute over medium heat while occasionally stirring with a wooden spoon. Add the tomato sauce, salt, pepper, parsley and ½ cup of water and boil for around 15 minutes over high heat. Turn the heat down and simmer until the juices are nearly evaporated.
  3. Prepare the bechamel.
  4.  Carefully fill each eggplant with the ground beef. Then, cover each one with the bechamel. Sprinkly each eggplant with the grated cheese and the grated toasted bread. Add the remaining olive oil and bake them for around 20 minutes at 356°F or until they get a nice color.
  5. Serve right away.

You can eat melitzanes papoutsakia with a Greek salad! Stay tuned for more traditional Greek recipes. Enjoy!

Share This

Facebooktwittergoogle_plusredditpinterestlinkedintumblr
casino five card strategies