stuffed Aubergines (Papoutsakia)

Papoutsakia (stuffed aubergines)

  • 4 aubergines
  • olive oil
  • thyme
  • salt & pepper


For the tomato sauce

  • ½ kg ground beef
  • 4 tablespoons of olive oil
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 1 tbsp tomato paste
  • 1 pinch of sugar
  • 60mL cognac
  • 2 freshly grated tomatoes
  • 1 bay leaf
  • ½ stick of cinnamon
  • salt & pepper


For the bechamel

  • 2 tablespoons of flour
  • 2 tablespoons of butter
  • ½ L of milk
  • 1 egg
  • salt & pepper
  • 2 pinches of nutmeg
  • 100g Kefalotiri, grated



  1. Wash the aubergines and cut them lengthwise into two pieces. Slightly cut the inner side with a sharp knife and place it on a baking sheet. Brush with olive oil and sprinkle with salt, pepper and thyme. Bake at 200 ° C in the oven for about 30 minutes to soften the aubergines.
  2. Fry the minced meat with olive oil in a hot pan. Add the onion and let them cook until they become translucent. Then add the carrots, sugar and tomato paste. Deglaze with cognac.
  3. Add tomatoes, salt and pepper and let it simmer for 15-20 minutes over moderate heat. Add the bay leaf and cinnamon at the end.
  4. Melt the butter in another saucepan and add the flour. Stir with a whisk for 2 minutes and add the milk gradually. Add salt, pepper and nutmeg and stir constantly until the liquid becomes a thick, smooth cream. Add an egg and half of the grated cheese.
  5. Fill the aubergines with the tomato sauce, cover with a tablespoon of béchamel and sprinkle with the rest of the cheese.

6.     Bake in a preheated oven at 180 ° C for approximately 35-40 minutes.

Good luck!