Papoutsakia – Greek Stuffed Eggplants
Papoutsakia (Greek Stuffed Eggplants) is a family-friendly dish best served in the summer or fall with fresh eggplants. For some people 1 stuffed eggplant is enough for a meal, while for others 2 or even 3 may be wanted. It will depend on the size of eggplant and of each person’s appetite.
Chef:Belgian Foodie
Servings Prep Time
10eggplants 30minutes
Cook Time Passive Time
30minutes 60minutes
Servings Prep Time
10eggplants 30minutes
Cook Time Passive Time
30minutes 60minutes
  1. Wash eggplants. Cut tops off of eggplants. Lightly slice vertically (about 2-4 times) the top 1/3 of the eggplants.
  2. Add salt on the eggplants (see note above in ingredients). Place eggplants in a colander for about an hour to let the eggplants sweat (and lose their excess water).
  3. While the eggplants sweat, prepare your filling.
  4. Mince the onions. If you prefer, you can use about 3/4 of the onions indicated in the recipe.
  5. Place a casserole over a medium-high heat on the stove. When it’s hot, pour half of the olive oil indicated for the recipe.
  6. Put the minced onions into the casserole. Stir regularly and cook until the onions become translucent (about 5 minutes).
  7. Add chopped green wax peppers and the minced garlic cloves. If you prefer you can add double the garlic indicated. Stir and cook for about 1 to 2 minutes.
  8. Add the ground veal (or beef). Stir and continue to cook until the meat is all brown and cooked.
  9. Add the pureed tomatoes along with the tomato paste. If you use fresh tomatoes, add a sprinkle of sugar. If you use canned tomatoes, skip the sugar. Let cook a few minutes so the tomatoes break down and start mixing with the meat.
  10. Add the chopped flat parsley, oregano, salt and pepper (see note re: salt above in ingredients). Mix and continue to cook a few minutes. Remove from heat.
  11. Rinse the eggplants to remove the salt. Wring the eggplants to remove excess liquid. Dry them off with paper towels.
  12. Add 2 tbsp of olive oil in a frying pan over medium-high heat. Fry the eggplants until they melt, about 5 to 10 minutes. Don’t overcrowd the pan. Take turns until they are all fried. Place fried eggplants on a paper towel to absorb excess oil.
  13. Put eggplants in a pan. With a little spoon lightly open the eggplants. Add filling inside and on top of each eggplant.
  14. Place a slice of tomato on top of stuffed eggplants. The tops should be covered with tomato slices (even half slices if more appropriate). Add a drizzle of olive oil, salt and oregano (see note re: salt above in ingredients).
  15. Place in an oven preheated to 200° C / 400° F and let bake 30 minutes or until the tomato on top is baked.
  16. Remove from oven and serve with a Greek salad as a side dish. Enjoy!
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