Papouts are eggplant halves filled with fine minced meat sauce, béchamel sauce and feta cheese. It is a classic of Greek cuisine, loved by locals and tourists alike.
I love Pupoutskia because it is such a delicious and simple dish. Here is my favorite traditional Pupoutska, which takes about 1-1.5 hours to make at home.
1 hour 30 minutes
A classic Greek dish loved by young and old alike.
This recipe makes 4 servings with 2 eggplants each. If you want to serve Pupoutski with e.g. oven-baked potatoes or potato wedges, the recipe is enough for 6-8 servings.
300 grams of minced meat
1 yellow onion (finely chopped)
2 garlic cloves (finely chopped)
1 can (400g) whole tomatoes
2 tablespoons red wine vinegar or red wine
1 teaspoon of cinnamon
1 crore ground cloves
1 cream sugar
1 tbsp oregano (dry)
1 tbsp carom seeds (dried)
2 tablespoons of chopped parsley
50 grams Parmesan (grated)
100 g of feta cheese
4 tablespoons of olive oil
50 grams of butter
1 dl flour
5 dl milk (room temperature)
50 grams Parmesan (grated)
1 crore of nutmeg
1 cream of salt
- Set the oven to 225 degrees.
- Cut the eggplant in half and remove the stem.
- Place the halves on a tray covered with baking paper or foil. Cut a cross into each half without piercing the shell.
- Drizzle 3 tablespoons of olive oil on top and season with a little oregano, salt and pepper.
- Place in the middle of the oven for about 30-40 minutes until they soften.
- Remove from the oven and remove the meat. Place in a bowl and set aside (this will be used for the sauce).
- Fill the halves with sauce/filling, pour béchamel sauce on top and sprinkle with crumbled feta cheese. Place in the middle of the oven for about 15 minutes until golden brown.
- Heat a frying pan with 1 tablespoon of olive oil.
- Fry chopped onion and garlic.
- Add thyme, thyme, cloves, cinnamon and sugar.
- Fry the onion and spices for about 4-5 minutes. Shake from time to time.
- Add minced meat and fry for a few minutes.
- Add red wine vinegar/red wine and let the alcohol evaporate.
- Put the whole tomatoes in the can and separate them with the spatula in the pan. Cook for about 15 minutes until the liquid has reduced.
- Mix in the eggplant meat.
- Remove the frying pan from the plate and add 50 grams of grated parmesan and 2 tablespoons of chopped parsley. Mix well.
- Fill half of the eggplant with the filling. Top with béchamel sauce and crumbled feta cheese.
- Heat a frying pan over medium heat. Melt 50 grams of butter.
- Whisk in 1 dl of all-purpose flour (add little by little). Mix until there are no lumps.
- Whisk in the milk (add 1 dl at a time). Beat until combined with butter and flour.
- Stir the pan from time to time so that the milk does not burn to the bottom.
- Remove the pot from the heat before it boils.
- Mix 50 grams of cottage cheese, 2 egg yolks, 10 million salt and 10 million nutmeg.
- Use the béchamel sauce on top of the stuffed eggplant halves (before adding the feta cheese).
Mer Om Papoutskia
The name Papoutsakia can be translated from Greek as “little shoe”, probably because the eggplant side resembles the shape of a shoe.
The date of the invention of the dish is a bit unclear, but it is known that eggplants have been used in Greek cuisine since the Ottoman occupation.
A more modern recipe for Pupoutskiaa with bechamel sauce dates back to the 1920s. This recipe was introduced by Chef Tselementes.
Vad korva mana severa papoutskia?
Perfect for eating with or alongside baked potatoes or potato wedges.
How long does Pupuutski last?
Paputski is apparently best eaten on the same day. Anyway, if you have leftovers, you can store the eggplant halves in an airtight jar in the fridge and eat within 2-3 days.
Have you tried my recipe? Please leave a comment!