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.
Servings: 10 eggplants
Ingredients
- 10 eggplants long (small)
- 4 tbsp olive oil (part in filling, other part for cooking)
- 500 g ground veal or beef
- 500 ml tomatoes pureed fresh (or canned)
- 2 onions medium minced
- 2 green wax peppers chopped
- 2 cloves garlic (you can double this if you like)
- 1 tbsp tomato paste
- 3 handful flat leaf parsley chopped
- 3 pinches oregano dried
- 2 1/2 tsp salt (1 tsp to drain eggplants, 1 tsp for filling and 1/2 tsp for sprinkling on top)
- pepper
- 2 tomatoes fresh (you may need more depending on tomato size) (see notes)
Instructions
- Wash eggplants. Cut tops off of eggplants. Lightly slice vertically (about 2-4 times) the top 1/3 of the eggplants.
- 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).
- While the eggplants sweat, prepare your filling.
- Mince the onions. If you prefer, you can use about 3/4 of the onions indicated in the recipe.
- 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.
- Put the minced onions into the casserole. Stir regularly and cook until the onions become translucent (about 5 minutes).
- 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.
- Add the ground veal (or beef). Stir and continue to cook until the meat is all brown and cooked.
- 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.
- 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.
- Rinse the eggplants to remove the salt. Wring the eggplants to remove excess liquid. Dry them off with paper towels.
- 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.
- Put eggplants in a pan. With a little spoon lightly open the eggplants. Add filling inside and on top of each eggplant.
- 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).
- Place in an oven preheated to 200° C / 400° F and let bake 30 minutes or until the tomato on top is baked.
- Remove from oven and serve with a Greek salad as a side dish. Enjoy!
Nutrition
Nutrition Facts
Papoutsakia - Greek Stuffed Eggplants
Amount Per Serving
Calories 187
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 41mg14%
Sodium 407mg18%
Potassium 759mg22%
Carbohydrates 16g5%
Fiber 7g29%
Sugar 7g8%
Protein 13g26%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.