Stuffed Baby Eggplant Greek Style

Stuffed Baby Eggplant Greek Style
4 servings

This is a little Greek dish called “Papoutskia” which means little shoes … here’s to putting your foot in your mouth!




small Italian eggplant
Tbsp olive oil, for roasting eggplant (30 ml)
Coarse salt and freshly cracked black pepper
Tbsp olive oil, for stuffing (30 ml)
medium onions, sliced
clove garlic, sliced
small tomatoes, peeled and diced
Tbsp assorted chopped fresh herbs, such as basil, oregano
cup freshly chopped parsley

Bechamel Sauce

cup unsalted butter (60 ml)
cup and 1 tbsp. all-purpose flour (75 ml)
2 ½
cup milk (625 ml)
Salt and freshly cracked black pepper
Pinch freshly grated nutmeg


Step 1

Preheat oven to 375 degrees F.

Step 2

Cut eggplant in half lengthwise and drizzle with olive oil. Season with salt and pepper. Score flesh several times with knife. Transfer to a roasting pan or baking sheet. Roast until soft, about 20 minutes.

Step 3

Scoop out the insides of the eggplant and reserve for stuffing. Arrange the eggplant shells in a roasting pan lined with foil or a well-oiled shallow baking dish. Set aside.

Step 4

In a medium saucepan, combine the 2 tbsp. olive oil, garlic, onions and sauté on medium heat until softened, about 15 minutes. Add tomatoes and fresh herbs. Season with salt and pepper. Continue to cook until liquid has evaporated, about 5 minutes. Add reserved roasted scooped out eggplant, chopped parsley. Taste and adjust seasoning, if necessary.

Step 5

Fill the eggplant shells with onion mixture and spoon over béchamel sauce evenly. Put back in 375 degree F. oven until tops are golden and bubbling, about 12 to 15 min.

Step 6

While eggplant is roasting, make Béchamel sauce. In a medium saucepan melt the butter over medium heat. Add flour and cook, stirring, about 2 minutes until mixture starts bubbling but does not colour. Remove from heat and gradually whisk in the milk. Continue whisking until sauce thickens, about 6 to 8 minutes. Season with salt, pepper and nutmeg.

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