Papoutsakia Little Shoes Stuffed Miniature Eggplant

Delight your taste buds with Papoutsakia, also known as "Little Shoes," a charming Greek-inspired dish featuring miniature eggplants stuffed with a savory blend of ground meat, tomatoes, aromatic spices, and a touch of cinnamon. These tender eggplant halves are baked to perfection, then crowned with a luscious, creamy béchamel sauce infused with Parmesan or kefalotyri cheese and a dash of nutmeg for a rich, indulgent finish. Perfect for a cozy dinner or an impressive entrée, this recipe combines the comforting flavors of Mediterranean cuisine with an elegant presentation. Pair with a fresh side salad or crusty bread for a complete and satisfying meal! Keywords: stuffed miniature eggplants, Greek recipes, béchamel sauce, Mediterranean cuisine, Papoutsakia recipe.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 pieces Miniature eggplants
• 4 tablespoons Olive oil
• 250 grams Ground beef or lamb
• 1 medium Yellow onion, finely chopped
• 2 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 200 grams Diced tomatoes
• 2 tablespoons Fresh parsley, chopped
• 0.25 teaspoons Ground cinnamon
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 250 milliliters Milk
• 50 grams Grated Parmesan or kefalotyri cheese
• 0.25 teaspoons Nutmeg

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Cut the mini eggplants in half lengthwise and, using a spoon, scoop out the flesh, leaving a 1/4-inch (0.6 cm) border around the edges. Reserve the scooped-out flesh.

Step 3

Brush the hollowed eggplants lightly with 2 tablespoons of olive oil and place them cut-side up on a baking tray. Bake for 20 minutes until slightly softened. Set aside.

Step 4

Chop the reserved eggplant flesh into small pieces.

Step 5

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Then add the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the ground meat to the skillet and cook, breaking it up with a spoon, until browned, about 6-8 minutes.

Step 7

Stir in the chopped eggplant flesh, tomato paste, diced tomatoes, parsley, cinnamon, salt, and pepper. Simmer the mixture on low heat for 10-15 minutes, stirring occasionally, until thickened. Remove from heat.

Step 8

While the filling is cooking, make the béchamel sauce. In a small saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 9

Gradually pour in the milk while whisking to avoid lumps. Cook, stirring continuously, until the mixture thickens and coats the back of a spoon (about 6-8 minutes).

Step 10

Remove the béchamel from heat and stir in grated cheese and nutmeg. Season with a pinch of salt and pepper.

Step 11

Fill each baked eggplant shell with the meat mixture. Top with a generous spoonful of béchamel sauce, spreading it evenly.

Step 12

Return the stuffed eggplants to the oven and bake for 25-30 minutes, or until the tops are golden and bubbly.

Step 13

Allow to cool slightly before serving. Enjoy your Papoutsakia with a side salad or crusty bread!

Nutrition Facts

Serving size	(1621.8g)

Amount per serving	% Daily Value*
Calories	2007.9

Total Fat 151.0g	0%
Saturated Fat 54.0g	0%
Polyunsaturated Fat 6.2g
Cholesterol 329.0mg	0%
Sodium 3828.0mg	0%
Total Carbohydrate 89.4g	0%
Dietary Fiber 26.6g	0%
Total Sugars 47.7g
Protein 82.9g	0%

Vitamin D 117.9IU	0%
Calcium 1123.0mg	0%
Iron 12.1mg	0%
Potassium 3494.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 16.2%

Carbs: 17.5%