Papoutsakia — «little eggplant shoes»

Papoutsakia — «little eggplant shoes»

This dish is called «papoutsaki melidzanes» or stuffed shoes. The combination of meat, delicate bechamel sauce and baked eggplant makes it delicious.


1.5kg. eggplant

2 grated onions

soft margarine ( Vitam)

500gr. of mincemeat

0,5 cup of red wine


grated cheese (mix 4 grated  semi-soft cheese — Gouda, Edam, Tsentar, Emmental)

salt, pepper

For the bechamel sauce:

4 cups hot milk

8 tablespoons flour

3 tablespoons butter

1 cup of grated cheese

salt, pepper, nutmeg


In a saucepan warm up  margarine and carefully fry mincemeat with grated onion. Then pour in the red wine and wait to evaporate. Add  salt, pepper, little cinnamon, some water and leave to stew for about 30 min.

Melt the butter in a pan. Add the flour and mix well. Add the milk gradually, stirring constantly. Stir constantly until the sauce becomes thick like thick semolina. Add salt, pepper and nutmeg. At the end add 1/2 — 1 cup of grated cheese.

Wash eggplants, remove the stalks, slice them in half and incision  inside, season with salt and leave them for half an hour. Rinse the eggplants with a lot of water, dry them with a paper towel and fry in a pan with a little margarine for 5 — 10min.( moderate temperature) until the eggplants  become soft. Remove from the eggplants seeds and little flesh and fill them with mincemeat with onion. Pour a bechamel on top. Sprinkle with grated cheese. Preheat oven to180°C. Bake for 30-40 min.

Bon Appetit!







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