How to Make Greek Stuffed Eggplant – or ‘Little Shoes’.
in Episode 1 of the Sense in the City Athens podcast – Alexia visited the local market to get some ingredients for Papoutsakia… or Little Shoes. Like all traditional recipes, everyone has their own secret special ingredients, but the basics are pretty much the same. You can’t make papoutsakia without aubergine.
Eggplant Method
- Preheat oven to 200* C (390* F) Fan.
- Remove the tops and cut the aubergine in half, lengthwise
- Score the flesh of the eggplant using a knife in a crisscross manner. This allows the marinade to go deeper. Careful not to cut the skin.
- Rub 2 tablespoons of olive oil, salt, pepper and thyme into the cuts. Thyme is optional – you can also use basil, oregano or parsley.
- Line a baking pan with baking paper and add eggplants skin side up!
- Bake for 30-40 minutes.
- When ready, remove from oven and transfer to an oven proof baking dish. Flip them over so that they are skin side down. Make a hollow by pressing the flesh down to allow space for the filling.
Stuffing Method
- Place a pan over high heat. Add 1 tablespoon of olive oil and make the oil hot.
- Chop onion and garlic roughly and add to the hot oil in the pan.
- Season the mix with your choice of herbs and spices.
- Mix and sauté for about 5 minutes, until all the ingredients caramelize
- Add the mince (or ground meat) and sauté for 2-3 minutes until golden.
- Add the wine (and or ouzo) and wait until the alcohol evaporates.
- Add the tomatoes and allow the mixture to boil for 10-15 minutes, until it reduces and the liquid has boiled away.
- Remove from heat and set aside to cool a little.
- Add parsley, thyme and mint.
- (Optional – add some cheese like gruyere or Feta,)
- Mix well and use a spoon to fill the ‘ bowl’ of the eggplant with the mixture.
Finishing Up
The Sense in the City team have mixed views on the Béchamel sauce topping for this dish. If you want to put the sauce on top – have a look at Akis Petretzikis’ recipe below. Or, if you want a lighter version, you can use Greek yoghurt instead of milk, or you can just crumble some feta cheese over the eggplant for the last 5 minutes of the cooking
Whether you add the topping or not – finish the dish by putting the tray in the oven and bake for 10-15 minutes until golden.
Sprinkle your favourite fresh herbs over the top – parsley works well. Some people like thyme!
Don’t forget to take a pic and tag it #senseinthecityathens
Akis Petretzikis’ Papoutsakia Recipe
Here is a great version of Greek Stuffed Eggplant that you can have on in the kitchen if you are trying this dish for the first time. Thanks to Akis Petretzikis.