How do you Make Papoutsakia?
The Greek dish called Papoutsakia can be translated from Greek as the Little Shoes or the Little Slippers. As charming the name may be in Greek, Papoutsakia are eggplants stuffed with seasoned ground veal and tomatoes. Sounds simple, right? Well, they are!
My friend, Thomais, has kindly provided me with this recipe for Papoutsakia. As you may remember, she has also taught me how to make Authentic Greek Pasticcio and Greek Stuffed Peppers and Tomatoes. Click on the names of those dishes to find the corresponding recipe. I appreciate so much her sharing these recipes with me and letting me pass them on to all of you.
Greeks usually serve Papoutsakia as a main course, accompanied by a Greek Salad. Read A Greek Salad for the Gods to learn how to make this iconic Greek dish.
It’s best to prepare Papoutsakia with fresh small long-shaped eggplants. You may also use medium-sized eggplants, yet they will create larger portions and therefore might need to be shared. Take advantage of summer’s supply of eggplants in your garden or at your neighborhood farmers’ market to wow your family with this tasty dish.
In four basic steps you can prepare this dish so it is ready to serve:
- Drain excess liquid from eggplants;
- Prepare the filling;
- Stuff the eggplants with the filling; and
- Bake and serve!
You too can make Papoutsakia for your family and friends by following the recipe found below. Bring a hint of Greece and the Mediterranean to your table with this recipe!
As this recipe has been passed to Thomais from her mother, then to me, and now to you, please continue the love by sharing it with all of your friends. Use the social media links below to pass this recipe forward.
I’d love to hear your feedback in the comments below.
Papoutsakia - Greek Stuffed Eggplants