Papoutsakias (Stuffed Eggplant (Aubergine))

READY IN: 1hr 10mins
Recipe by Chopin Liszt

The name is Greek for "little shoes", which describes the eggplant halves, filled with a mixture of chopped eggplant, ground meat, sauce and seasonings, then roasted. I like to roast them covered in a Weber type grill for the smoky flavor, but they are very good done in a regular oven.

Top Review by zeldaz51

Nice and easy, delicious, too. My husband absolutely loved it. I made two servings with a half pound of ground lamb, the chopped flesh of another small eggplant, one guajillo pepper (dried), smoked garlic, and one small (8 oz.) can no-salt-added tomato sauce so I could salt to taste. I also added 1/4 tsp. ground cinnamon and 2 tablespoons of pine nuts to the mixture. I had some leftover fresh breadcrumbs which I mixed with the cheese for the topping, so it looks a little different in the photo than it would with just the cheese. We had it with some quinoa and a green salad, but bread would be great instead of quinoa. Whenever I see some nice smallish eggplants I'll be making this!

Ingredients Nutrition


  1. Cut eggplants in half lengthwise.
  2. Scoop out flesh of eggplants using a large spoon, leaving 1/2 inch of thickness to the shells (four halves are to be stuffed, the third eggplant is for extra flesh).
  3. Smear four shells with olive oil and roast, flesh side down, on grill or in 400 degree F oven until lightly brown, about 10 minutes.
  4. While the shells roast, brown the meat in a LARGE skillet, about 10 minutes.
  5. Remove meat and set aside.
  6. Meanwhile, chop eggplant flesh coarsely and garlic finely.
  7. Add olive oil to the skillet and cook the chopped eggplant and garlic until the eggplant is well done and soft, about 30 minutes.
  8. Add all ingredients, except shells, to the skillet and cook until everything is nicely combined, about 10 minutes.
  9. Fill the shells with the mixture.
  10. Sprinkle with grated cheese.
  11. Roast until bubbly and brown, about 5 minutes.

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