Greek baked eggplant recipe stuffed with mince

Greek baked eggplant recipe stuffed with mince, (Papoutsakia recipe)

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Greek baked eggplant recipe stuffed with mince, (Papoutsakia recipe)

5 from 2 votes
Recipe by Me To Mati #passionfood Course: Meat, VegetablesCuisine: GreekDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Total time

1

hour 

20

minutes

If you love moussaka, then this recipe will also be something you will enjoy. This dish receives its name as it resembles a shoe shape ‘Papoutsakia’. Meat stuffed eggplants with a golden cheese topping is a perfect entrée or main.

Ingredients

  • 4 – 5 ripe eggplants

  • 4 onions (finely chopped)

  • 3 garlic cloves

  • 500 g beef mince

  • 400 g chopped tomatoes

  • 2 tablespoons salt

  • 1 tablespoon pepper

  • 2 tablespoons smoked paprika

  • ¼ cup dry red wine

  • 200 g pecorino romano cheese (finely grated)

  • water

  • olive oil

Instructions

  • Preheat oven to 180* C.
  • Cut the eggplants in half, lengthwise.baked eggplant recipe
  • Use a sharp knife, score the flesh in a crisscross manner without tearing the skin.
  • Apply olive oil over the surface of the eggplants.
  • Line a baking tray with baking paper and add eggplants cut side upwards.
  • Bake for 30-40 minutes, until the flesh of the eggplant, has softened.baked eggplant
  • Press down the eggplant flesh, creating an indentation, setting aside.
  • Place a non-stick pan over high heat. Add 2 tablespoon of olive oil.
  • Add finely cut onions to the pan stirring through thoroughly until the onions have cooked through, adding garlic and continuing to cook through the ingredients.
  • Once ingredients have cooked through add beef mince mixture stirring through until meat has browned.
  • Add dry red wine and stir through until the alcohol evaporates, stirring ingredients thoroughly before adding smoked paprika, salt and pepper.
  • Continue to stir through ingredients until mixture is well combined.
  • Add chopped tomatoes, stirring through thoroughly and add 2 cups of water.
  • Turn heat to low and allow the mixture to slowly simmer.
  • Remove from heat and set aside to cool.
  • Spoon meat mixture into eggplants filling generously.
  • Apply finely grated pecorino romano cheese over the top and bake for a further 10-15 minutes until golden.stuffed eggplant with mince
  • Serve with some extra virgin olive oil and finely chopped parsley.

Recipe Video

Notes

  • You can substitute the grated pecorino romano cheese with béchamel sauce.

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