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Greek baked stuffed eggplants - Papoutsakia

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.


Watch the video in sign language here.

For the eggplants

  • Preheat oven to 200* C (390* F) Fan.
  • Cut the eggplants in half, lengthwise and remove the stems.
  • Use a sharp knife to score the flesh in a crisscross manner without tearing the skin.
  • Add 2 tablespoons of olive oil, salt, pepper and thyme. Spread over the surface of the eggplants with your hands.
  • Line a baking pan with parchment paper and add eggplants cut side down.
  • Bake for 30-40 minutes, until they soften.
  • When ready, remove from oven and transfer to an oven proof baking dish, skin side down. Press down on the flesh to create an “indentation” to add the ground meat filling.

For the ground meat mixture

  • Place a nonstick pan over high heat. Add 1 tablespoon of olive oil and let it get very hot.
  • Coarsely chop the onion and garlic. Add them to the pan.
  • Add the sugar, thyme, cinnamon, cloves, salt and pepper.
  • Stir with a wooden spoon and sauté for about 5 minutes, until they caramelize nicely.
  • Add the ground meat and sauté for 2-3 minutes until golden.
  • Add the wine and wait until the alcohol evaporates.
  • Add the tomatoes and allow the mixture to boil for 10-15 minutes, until it reduces.
  • When ready, remove from heat and set aside to cool a little.
  • Add the gruyere, parsley, thyme and mint.
  • Mix and fill the eggplants with a spoon.

For the béchamel sauce

  • Place a pot over medium heat.
  • Add the butter, flour, salt and pepper. Whisk until the butter melts and the mixture is completely combined.
  • Add the milk in 5 batches, while continuously whisking and wait for each addition to become completely incorporated before adding the next.
  • As soon as the first bubbles appear on the surface, remove from heat.
  • Add the gruyere, nutmeg, pepper, salt and egg yolks. Whisk until completely incorporated.
  • Use a spoon to spread the béchamel sauce over the ground meat filling and sprinkle with ground nutmeg.
  • Bake for 10-15 minutes until golden.
  • Serve with some extra virgin olive oil and finely chopped parsley.


The milk should be at room temperature so that no lumps form in the béchamel sauce.

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Nutrition information per portion

Calories (kcal)
34 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
66 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
105 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
10 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
20 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
70 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
30 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
28 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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