Greek Stuffed Eggplant

Greek Stuffed Eggplant

Stuffed Eggplant Recipe

This stuffed eggplant recipe is known as papoutsakia in a Greek kitchen and it's stuffed with delicious meat filling and topped with a creamy bechamel sauce.

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Main Ingredients

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eggplants olive oil onion carrot celery lean ground beef red wine garlic  salt & pepper ground cinnamon ground cloves dried basil bechamel sauce

Preheat the oven to 400F and line a baking sheet with parchment paper. Slice the eggplants in half and skor the flesh diagonally.

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Prepare

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Season the eggplants with lots of salt, pepper and a drizzle of olive oil. Place the egg plants on a parchment lined baking sheet, flesh side down and bake for 25-30 minutes until softened and golden brown

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Season

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Set aside flesh side up on the baking sheet. Scoop out the inside of each eggplant gently, leaving about 1/4-1/2 inch of flesh inside of each.

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Scoop

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Prepare the meat sauce according to recipe and set aside.

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Prepare

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Prepare the bechamel sauce according to recipe and set aside.

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Prep Sauce

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Preheat the oven to 350F. Place the eggplants back on the baking sheet. Divide the meatsauce between the eggplants and then spoon the bechamel sauce over each one.

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Spoon

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Bake for 20-30 minutes or until they are a bit golden brown around the edges.

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Bake

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Remove from the oven and enjoy as a main dish with a side of our Greek salad or our homemade pitas.

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Enjoy

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