A taste of Greece in every bite: roasted eggplants filled with spiced ground beef and topped with creamy béchamel sauce.
Among all the dishes in Greek cuisine, few manage to blend the elegance of Anatolian influences with the soul of urban, family-style cooking like papoutsakia.
The name literally means “little shoes” in Greek, inspired by the shape of the halved, stuffed eggplants — resembling small Eastern slippers or traditional leather shoes.
This beloved recipe has its roots in the kitchens of Smyrna and Constantinople, brought to mainland Greece by Asia Minor refugees in the early 20th century.
With its rich, spiced meat filling and velvety béchamel topping, papoutsakia sits somewhere between moussaka and a well-crafted stuffed vegetable — hearty, aromatic, and deeply nostalgic.
Let’s make traditional baked papoutsakia, step by step:
Ingredients
For the filling:
500g ground beef
4 globe eggplants (aubergines)
2 yellow onions
3 garlic cloves
2 medium tomatoes
1 tbsp tomato paste
½ tsp ground cinnamon
½ tsp ground clove
50 ml red wine
A few sprigs fresh parsley
⅓ cup olive oil
Salt and pepper to taste
Grated kefalotyri or other hard yellow cheese
For the béchamel:
50g butter
50g all-purpose flour
350 ml milk (room temperature)
1 egg
½ tsp ground nutmeg
Salt and pepper
Instructions
- Roast the eggplants
Preheat your oven to 200°C (390°F).
Slice the eggplants lengthwise and score the flesh in a crisscross pattern, making sure not to pierce the skin.
Place the eggplants cut-side down on a parchment-lined baking tray.Roast for 40 minutes.
- Prepare the meat sauce
Thinly slice the onions and finely chop the garlic and parsley.
Blend the tomatoes in a food processor or blender.
Dissolve the tomato paste in 300 ml of water.
In a large skillet over medium heat, warm the olive oil and sauté the onions and garlic until soft and fragrant.
Add the ground beef and cook until browned.
Pour in the red wine and simmer until the liquid evaporates.
Stir in the blended tomatoes and diluted tomato paste.
Season with salt, pepper, cinnamon, clove, and parsley.
Simmer until the sauce thickens and most of the liquid is absorbed.
- Make the béchamel sauce
In a small saucepan, melt the butter over medium heat.
Add the flour and stir constantly for 1–2 minutes to make a roux.
Gradually add the milk, whisking continuously to prevent lumps.
Once the sauce thickens, remove from heat and let cool slightly.Beat the egg and stir it into the sauce.
Add nutmeg, salt, and pepper. Mix well.
- Assemble and bake
Place the roasted eggplants skin-side down in a baking dish.
Use a fork to gently press down the flesh to create a cavity.
Fill each eggplant with the meat sauce.
Top with a generous spoonful of béchamel and sprinkle with grated cheese.
Pour 50 ml of water and 2–3 tablespoons of olive oil into the bottom of the dish.
Bake at 220°C (430°F) for 45 minutes, or until golden on top.
Serving Suggestions
Let the papoutsakia cool for 10–15 minutes before serving.
Garnish with freshly chopped parsley and serve with warm crusty bread and feta.
Extra Tips
Lighter version: Baking the eggplants instead of frying them significantly reduces fat without compromising flavor.
Cheese swap: If kefalotyri isn’t available, try parmesan, pecorino, or aged graviera.
Nutrition Info (Approx. per serving – serves 4)
Nutrient Amount
Calories ~480 kcal
Protein ~24g
Carbohydrates ~22g
Fat ~32g
Saturated Fat ~10g
Fiber ~6g
Sodium ~650mg
Nutritional values may vary depending on ingredient brands and portion sizes.
CookTheGreekWay 