Greek papoutsakia (Stuffed eggplants)


  • Minced pork 200 gr
  • Minced beef 300 gr
  • Butter 2 tablespoons
  • Onions 2 big items finely chopped
  • Tomatoes concasse 1 can blended
  • Tomato paste 1 tablespoon
  • Nutmeg 1 teaspoon ground
  • Cinnamon 1/2 teaspoon
  • Vegetable stock cube 1 item
  • Salt - pepper
  • Water
  • Eggplants 6 big items
  • Corn oil for frying
  • Parmesan optional


Melt the butter in a pan, add the finely chopped onions to wither,add the minced meat and stir until brown.Season with salt and pepper, add the cinnamon,the nutmeg,the tomato paste,the blended tomatoes, the vegetable stock cube for flavor , some water and let the minced meat be baked. Wash and cut the eggplants lengthwise into two pieces,soak them in salted water for 30 minutes in order to remove bitterness, and shortly after remove them from salted water, dry and score them slightly,fry them in a frying pan with smoking corn oil.Fry the eggplants face down (if you want to avoid frying,bake them in the oven).When the eggplants are ready,line them in a roasting pan.Using a fork press slightly the flesh of the eggplants to fit in the filling of the minced meat and fill the eggplant with it(optionally put with the minced meat one  slice of tomato). Bake for 20-25 minutes on the grill until slightly brown and they are ready to enjoy them.Serve with grated Parmesan on top or with yoghourt.

Comments are closed.