How To make Papoutsakia with Meatballs

How To Make Moussaka-Stuffed Eggplant (Papoutsakia) | Rachael Ray

Watch Rach prepare papoutsakia—little shoes in Greek—eggplant boats that she stuffs with ground lamb or beef, tomatoes and white sauce.

Greek Style - Vegetarian Stuffed Eggplant: Veg. Melitzanes Papoutsakia

Μελιτζάνες παπουτσάκια

Get this recipe with exact measurements here:

Serves 4:
2 eggplants
​2 potatoes, peeled and sliced 1/4 inch thick
1 small onion, finely chopped
1/4 cup olive oil, plus 2 tablespoons
​5 small Portobello mushrooms, chopped
​14.5 ounces canned diced tomatoes, or grated fresh tomatoes
1/3 cup garbanzo beans/chick peas
​6 Kalamata olives, sliced
salt and freshly ground black pepper, to taste
​1 teaspoon dried oregano
pinch crushed red pepper flakes
​about 2 cups shredded mozzarella cheese
about 2 cups cubed feta cheese
1/4 cup fresh, chopped parsley

​Preheat oven to 500 degrees Fahrenheit, 260 degrees Celsius.

Slice eggplant in half, lengthwise and scoop out the pulp leaving 1/4 inch border all around. Set the pulp aside in a bowl to use in the sauce.

​Brush inside and outside with some olive oil and season with salt and pepper.
​Place on a baking tray lined with foil.
​Bake in the oven for 6-7 minutes. Set the oven to the broil setting. Broil the eggplant on the middle rack for about 6 minutes or until golden.
Remove from oven and set aside to cool.

​Reduce the oven temperature to 400 degrees Fahrenheit, 204 degrees Celsius.

​Place the potato slices in a 9 by 13 inch baking tray. Drizzle 2 tablespoons olive oil over them and season with salt, pepper, and oregano on both sides. Bake for 15 minutes. Remove from oven and set aside.
Leave the oven on at 400 degrees.

​To make the sauce, combine the onions, garlic, and olive oil in a saucepan and cook over medium heat about 15 minutes or until soft and golden. Stir often and reduce the heat if the onions and garlic begin to brown too fast. Smash the garlic with a wooden cooking spoon.

​Add the chopped mushrooms to the pot and cook over high heat about 2-3 minutes. Season lightly with salt and pepper.
​Add the eggplant pulp and cook for 3-4 minutes, mixing so that it does not burn. Season lightly with salt and pepper.
​Mix in the diced tomatoes, salt, pepper, oregano, and 1.4 cup water. Cook 20-25 minutes on medium heat and mixing often. Add some more water if necessary. The sauce is ready when the eggplant is soft and breaks down to create a thick, rich sauce. If after 25 minutes there is too much liquid in the pot, increase the heat to high and cook while stirring until it thickens.

​Stir in the sliced olives and chick peas with the parsley. Taste seasoning and add more salt and pepper if needed.

​Crumble some feta and place inside each eggplant. Distribute the sauce evenly into each eggplant and tp with the remaining crumbled feta cheese.

​Bake in the center rack for 30 minutes. Remove from oven and top with the shredded mozzarella cheese. Return to oven and bake 15 more minutes.

​Remove from oven and set aside to cool at least 10 minutes before serving.

Serve with salad and toasted hearty bread.

​Enjoy!


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Greek baked eggplant recipe stuffed with mince ( papoutsakia gemista recipe). Me To Mati

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Feta Stuffed Meatballs in Tomato Sauce | Akis Petretzikis

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The definition of Greek comfort food: juicy meatballs, stuffed with feta cheese and cooked in a rich tomato sauce! Just follow my instructions and enjoy a hearty meal with your family and friends.

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Chef: Akis Petretzikis
Director | Video Editor: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.

Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakonstantinou, Anna-Maria Volanaki, Aggelos Sofoglou, Giannis Borompokas, Maria Xypolia, Martha Angelopoulou, George Athanassiadis, Valia Athanasopoulou

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Greek papoutsakia (stuffed aubergines in the oven)

This is a traditional Greek dish named papoutsakia a very tasty and delicious recipe for all the family

Gefüllte Auberginen mit Hackfleisch - Griechische Papoutsakia | Kyriakos Kitchen

Kyriakos verrät Euch heute sein Rezept und die Zubereitung für traditionelle original griechische Melitzanes Papoutsakia.

Original griechische Papoutsakia sind gebackene Auberginen gefüllt mit Tomaten-Hackfleisch, Bechamelsauce. Diese werden dann im Ofen gebacken.

Papoutskia bedeutet auf deutsch “Schuhe“, da die Aubergine so wie sie zubereitet ist, wie ein kleiner Schuh ausschaut.

Dieses mediterrane Gericht bringt Euch ein Stück Griechenland direkt auf Euren Tisch.

Lasst Euch inspirieren und kocht zusammen mit Kyriakos tolle griechische Gerichte!
Das gesamte Rezept als Schritt-für-Schritt-Anleitung mit Bilder sowie Kyriakos Gewürz findet Ihr unter:

Guten Appetit oder Kali oreksi

Zutaten für die griechischen Papoutsakia:
Auberginen
Rinderhack (oder Lamm)
Tomaten
Zwiebeln
Zimt oder Zimtstange
Lorbeerblätter
Chiliflocken
Oregano
Paprikapulver
Knoblauch
Olivenöl
Rotwein (Trocken)
Kyriakos Fleischgewürz
Frische Petersilie
Frischer Basilikum
Frisches Melissenkraut
Frisches Bohnenkraut
Frischer Thymian
Mehl
Milch
Butter
Eier
Muskatnuss
Parmesan
Salz & Pfeffer

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