Greek baked eggplant recipe stuffed with mince, (Papoutsakia recipe) Written by Me To Mati Published on March 5, 2020 in Vegetables, Meat Translate to English Greek Share117TweetPin8YumVibeWhatsAppEmail125 SharesJump to RecipePrint Recipe Pin Print Greek baked eggplant recipe stuffed with mince, (Papoutsakia recipe) 5 from 2 votes Recipe by Me To Mati #passionfood Course: Meat, VegetablesCuisine: GreekDifficulty: Easy Servings4servingsPrep time20minutesCooking time1hour Total time1hour 20minutes 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 mince400 g chopped tomatoes2 tablespoons salt1 tablespoon pepper2 tablespoons smoked paprika ¼ cup dry red wine200 g pecorino romano cheese (finely grated) water olive oil Instructions Preheat oven to 180* C.Cut the eggplants in half, lengthwise. 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. 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. 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. Did you make this recipe? Tag @me_to_mati on Instagram Like this recipe? Follow us @me_to_mati on Pinterest Love our recipes? Like us on Facebook Share117TweetPin8YumVibeWhatsAppEmail125 Shares Don't miss out!Subscribe To Our NewsletterReceive Yummy Recipes in your inboxInvalid email address Give it a try. You can unsubscribe at any time.Thanks for subscribing!