📝 About This Recipe
Named for their resemblance to little shoes, Papoutsakia is a beloved Greek classic that elevates the humble eggplant into a masterpiece of Mediterranean comfort food. This dish features tender roasted eggplant halves filled with a deeply aromatic, cinnamon-scented beef ragu and topped with a cloud of golden, nutmeg-infused béchamel sauce. It is a lighter, more focused cousin of Moussaka, celebrating the rich, smoky flavors of late-summer vegetables and the warmth of traditional Hellenic spices.
🥗 Ingredients
The Eggplant Base
- 4 pieces Medium Eggplants (firm, dark purple, and similar in size)
- 1/4 cup Extra Virgin Olive Oil (for brushing)
- to taste Sea Salt and Black Pepper
The Meat Filling (Kima)
- 500 grams Ground Beef (lean, or a mix of beef and lamb)
- 1 large Yellow Onion (finely chopped)
- 2 cloves Garlic (minced)
- 400 grams Canned Crushed Tomatoes (or grated fresh tomatoes)
- 1 tablespoon Tomato Paste
- 1/2 cup Dry Red Wine (such as Agiorgitiko or Merlot)
- 1 piece Cinnamon Stick
- 1 teaspoon Dried Oregano (preferably Greek)
- 1/2 cup Fresh Parsley (finely chopped)
The Béchamel Topping
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-purpose Flour
- 1.5 cups Whole Milk (warmed slightly)
- 2 large Egg Yolks (at room temperature)
- 1/2 cup Kefalotyri Cheese (grated; can substitute with Pecorino Romano)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Wash the eggplants, cut them in half lengthwise through the green stem (which looks beautiful left on), and score the flesh in a diamond pattern without piercing the skin.
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2
Place eggplant halves on a baking sheet lined with parchment paper. Brush generously with olive oil and season with salt. Roast for 30-35 minutes until the flesh is soft and golden brown.
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3
While the eggplants roast, prepare the meat filling. In a large skillet over medium-high heat, sauté the chopped onion in 2 tablespoons of olive oil until translucent, about 5 minutes.
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4
Add the ground meat to the skillet, breaking it up with a wooden spoon. Brown the meat thoroughly until no pink remains and moisture has evaporated.
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5
Stir in the garlic and tomato paste, cooking for 2 minutes to caramelize the paste. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
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6
Add the crushed tomatoes, cinnamon stick, oregano, salt, and pepper. Lower the heat and simmer for 20 minutes until the sauce is thick and most of the liquid has been absorbed. Remove the cinnamon stick and stir in the fresh parsley.
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7
Prepare the béchamel: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux, but do not let it brown.
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8
Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon.
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9
Remove the béchamel from heat. Stir in half of the grated cheese, the nutmeg, and a pinch of salt. Let it cool for 2 minutes, then quickly whisk in the egg yolks until smooth and glossy.
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10
Once the eggplants are roasted, use a spoon to gently press down the centers of the flesh to create a 'well' or 'boat' for the filling.
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11
Divide the meat mixture evenly among the eggplant halves, mounding it slightly. Spoon a generous layer of béchamel sauce over the top of each eggplant, sealing the meat inside.
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12
Sprinkle the remaining grated cheese over the top. Reduce oven temperature to 180°C (350°F) and bake for 20-25 minutes until the béchamel is puffed and develops deep golden-brown spots.
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13
Remove from the oven and let the dish rest for at least 10-15 minutes before serving. This allows the flavors to meld and the béchamel to set.
💡 Chef's Tips
Choose medium, slender eggplants as they have fewer seeds and a sweeter flavor than very large ones. If your eggplants are bitter, salt the scored flesh and let them sit for 20 minutes, then rinse and pat dry before roasting. Ensure the meat sauce is quite thick; if it is too watery, it will make the eggplant 'shoes' soggy. For a vegetarian version, replace the ground meat with a mixture of brown lentils and finely chopped mushrooms. Don't skip the resting period—it is essential for the texture of both the eggplant and the creamy topping.
🍽️ Serving Suggestions
Serve with a crisp Horiatiki (Greek Village Salad) featuring plenty of feta and Kalamata olives. A side of lemon-herb roasted potatoes or simple buttery pilaf works beautifully to soak up any juices. Pair with a glass of robust Greek red wine like Xinomavro or a chilled, dry Rosé. A dollop of cold Greek yogurt on the side provides a refreshing contrast to the warm spices. Fresh crusty sourdough bread is a must for cleaning the plate.