Papoutsakia - Vegetarian Greek Stuffed Eggplant

5 from 1 vote

Eggplant Papoutsakia (or Patlıcan Pabucaki) is a delightful vegetarian dish from Greek and Turkish cuisine.

Prep Time1 30

Cook Time30

Total Time2

Course: Main Course

Cuisine: Greek, Mediterranean, Turkish

Diet: Vegetarian

Servings: people

Calories: 527kcal

Preheat the oven to 200 ℃ (400 ℉). Line a baking sheet with aluminum foil or silicon paper and set it aside.
Use the tip of a sharp knife or a toothpick to poke a few holes in the eggplants. Drizzle 2 tablespoons of olive oil over the eggplants, place them on a baking tray in a single layer, and transfer them to the preheated oven.
Roast until they are softened, for about 45-50 minutes.
Remove from the oven and make a cut lengthwise in the eggplants, leaving 1" (2 cm) at both ends, without piercing through the bottom.
Scoop out most of the eggplant flesh using a spoon, roughly chop them, and set aside.

Heat the remaining tablespoon of olive oil over medium heat in a large skillet or pan. Add the diced onions and cook until they become translucent, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the minced garlic and diced tomatoes, sauté for another minute until fragrant.
Stir in the chopped eggplant flesh, bay leaves, and cinnamon stick to the skillet. Season with salt and freshly ground black pepper, stir well to combine.
Let the mixture simmer for about 10 minutes, allowing the tomatoes to break down and the flavors to meld together.
Remove the pan from the heat and stir in the chopped parsley. Remove the bay leaves and cinnamon stick before stuffing the eggplants.

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously until you have a smooth, golden roux, about 2-3 minutes.
Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook, whisking frequently, until the sauce thickens and starts to bubble. This should take about 5-7 minutes.
Remove the saucepan from heat and stir in the nutmeg, and salt. Let the sauce cool slightly before whisking in the egg and grated parmesan cheese.

Reduce the heat of the oven to 180 ℃ (356 ℉).
Fill each eggplant shell with the tomato and eggplant stuffing, pressing down gently to pack it in.
Spoon the béchamel sauce over the stuffed eggplants, spreading it evenly. Sprinkle the grated gruyere on top of the béchamel.
Place the stuffed eggplants on a baking dish and bake in the preheated oven for 30-35 minutes, or until the tops are golden and bubbly. Let them cool for a few minutes before serving.

Using good-quality olive oil, fresh summer tomatoes, and authentic Greek cheeses will make a noticeable difference in the flavor of your Papoutsakia. If you can't find Greek cheeses, gruyere or a similar melting cheese will work well.
Remove the bay leaves and the cinnamon stick before stuffing your Papoutsakia.
If you have an air fryer, use it for roasting the eggplants instead of your oven! It will save you time and energy.
You can prepare the stuffing and béchamel sauce ahead of time. Simply store them in the refrigerator until you're ready to assemble and bake the eggplants.