Papoutsakia - Vegetarian Greek Stuffed Eggplant

Eggplant Papoutsakia (or Patlıcan Pabucaki) is a delightful vegetarian stuffed eggplant dish from Greek and Turkish cuisine. While it traditionally includes ground meat stuffing similar to Greek Moussaka (Musaka), I prefer this vegetarian version as a lighter option, especially during the summer.

Jump to:

• Ingredients You'll Need
• How to Make Papoutsakia - Vegetarian Greek Stuffed Eggplant?
• Recipe Tips From the Chef
• Serving Suggestions
• Storing and Reheating Instructions
• Difference Between Papoutsakia and Pabucaki
• Related Recipes
• Papoutsakia - Vegetarian Greek Stuffed Eggplant

"Papoutsaki" means "little shoes" in Greek, and "papuç," means "shoe" or "slipper" in Turkish. It's a cross-cultural dish from Ottoman times and a favorite in both Turkish and Greek cuisines. The dish gets its name because the eggplants look like little shoes once boiled or roasted and cut lengthwise.

The insides are scooped out and mixed with ingredients like ground beef, eggs, peppers, onions, tomatoes, garlic, and olive oil. Then, it's topped with silky white sauce and a hard, salty cheese like kefalotyri, Mihaliç Peyniri, or kasseri and grilled to perfection.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

For the Stuffing

• Eggplants - Pick small eggplants as they have fewer seeds, thinner skin, and are generally sweeter, more tender, and less bitter. Choose ones that are slightly firm but not hard, with shiny, smooth skin.

• Onions - You can use any onions you have in your fridge.

• Tomatoes - Use the best tomatoes you can find such as plum tomatoes or San Marzano. You can also use tinned tomatoes for the sauce.

• Flavorings - My favorite flavorings are garlic, salt, freshly ground black pepper, a cinnamon stick, and bay leaves. Adjust the quantities to your taste or add your own favorite seasonings.

For the Sauce

• Butter - Use high-quality unsalted butter. Melt the butter entirely before adding the flour.

• Flour - Plain flour, also known as all-purpose flour, is perfect for making white cheese sauce.

• Milk - I use full-fat or semi-skimmed milk for the bechamel sauce. Add it slowly in small batches to the roux for a smooth and silky texture.

• Egg - For adding flavor and richness to the béchamel sauce.

• Cheese - Semi-hard cheeses such as kefalotyri, gruyere, parmesan, Mihaliç Peyniri, or kasseri.

How to Make Papoutsakia - Vegetarian Greek Stuffed Eggplant?

Making Papoutsakia - Vegetarian Greek Stuffed Eggplant is very easy and straightforward. 

However, you need to follow a few simple steps and tips to achieve the best results:

Cook the Eggplants

Preheat the oven to 200 ℃ (400 ℉). Line a baking sheet with aluminum foil or silicon paper and set it aside.

Use the tip of a sharp knife or a toothpick to poke a few holes over the eggplants. Drizzle on 2 tablespoons of olive oil, place eggplants on the baking tray on a single layer, and transfer them into the preheated oven.

Roast until they are softened, for about 45-50 minutes.

Alternatively, you can use your air fryer to roast the eggplants. Simply set your air fryer to 195 ℃ (385 ℉) and roast them for 20 minutes.

Remove from the oven and make a cut lengthwise in the eggplants, leaving 2 cm at both ends, without piercing through the bottom. Scoop out most of the eggplant flesh using a spoon, roughly chop them, and set aside.

Prepare the Stuffing

Heat the remaining tablespoon of olive oil over medium heat in a large skillet or pan. Add the diced onions and cook until they become translucent, for about 5 minutes. 

Add the minced garlic and diced tomatoes, sauté for another minute until fragrant.

Stir in the chopped eggplant flesh, bay leaves, and cinnamon stick to the skillet. Season with salt and freshly ground black pepper, stir well to combine. Let the mixture simmer for about 10 minutes, allowing the tomatoes to break down and the flavors to meld together.

Remove the pan from the heat and stir in the chopped parsley.

Remove the bay leaves and cinnamon stick before stuffing the eggplants.

Prepare the Greek Bechamel Sauce

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously until you have a smooth, golden roux, about 2-3 minutes.

Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook, whisking frequently, until the sauce thickens and starts to bubble. This should take about 5-7 minutes.

Remove the saucepan from heat and stir in the nutmeg, and salt. Let the sauce cool slightly before whisking in the egg and grated parmesan cheese.

Assemble the Paputsakia

Reduce the heat of the oven to 180 ℃ (356 ℉).

Fill each eggplant shell with the tomato and eggplant stuffing, pressing down gently to pack it in.

Spoon the béchamel sauce over the stuffed eggplants, spreading it evenly. Sprinkle the grated gruyere on top of the béchamel.

Place the stuffed eggplants on a baking dish and bake in the preheated oven for 30-35 minutes, or until the tops are golden and bubbly.

Let them cool for a few minutes before serving.

Recipe Tips From the Chef

• Using good-quality olive oil, fresh summer tomatoes, and authentic Greek cheeses will make a noticeable difference in the flavor of your Papoutsakia. If you can't find Greek cheeses, gruyere or a similar melting cheese will work well.

• Remove the bay leaves and the cinnamon stick before stuffing your Papoutsakia.

• If you have an air fryer, use it for roasting your eggplants instead of your oven! It will save you time and energy.

• You can prepare the stuffing and béchamel sauce ahead of time. Simply store them in the refrigerator until you're ready to assemble and bake the eggplants.

Serving Suggestions

Papoutsakia is a versatile dish that pairs well with a bowl of refreshing Greek Cucumber Salad and a simple side of Lebanese Rice with Vermicelli or some crusty bread such as Bolillo - Crusty Mexican Bread Rolls or Dutch Oven Sourdough Bread.

Storing and Reheating Instructions

Papoutsakia can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

To reheat, place them in a preheated oven at 350°F (175°C) until warmed through. You can also reheat individual portions in the microwave, though the oven method will help retain the best texture.

Difference Between Papoutsakia and Pabucaki

Papoutsakia and Pabucaki are both delicious stuffed eggplant dishes with roots in Greek and Turkish cuisines, respectively. While they share similarities, there are distinct differences that set them apart.

Papoutsakia, which means "little shoes" in Greek, is a traditional Greek dish where eggplants are halved, hollowed out, and filled with a savory mixture. The filling typically consists of ground meat (often beef or lamb), tomatoes, onions, garlic, and various herbs and spices. The eggplants are then topped with a creamy béchamel sauce and grated cheese, and baked until golden and bubbly. 

Pabucaki, on the other hand, is a Turkish dish that also features stuffed eggplants. However, the filling in Pabucaki is usually a combination of tomatoes, onions, scooped eggplant flesh, feta cheese, egg, and spices, similar to Papoutsakia, but without the béchamel sauce.

This dish is also baked until the eggplants are tender and the filling is cooked through, offering a slightly lighter yet equally delicious alternative to the Greek version.

Related Recipes

For more delicious authentic Greek recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below, tag @cookingorgeous on Instagram, and hashtag it #cookingorgeous.

I hope you enjoy the process of making this vegetarian Greek stuffed eggplant recipe (aka Melitzanes Papoutsakia) as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!