Greek stuffed eggplant (Papoutsakia) is a traditional Greek dish made with tender roasted eggplant halves, a flavorful ground beef and tomato filling, and a rich, creamy béchamel sauce. Topped with grated Graviera cheese and baked until golden, this homemade Greek classic is a satisfying family meal.
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Greek Stuffed Eggplant (Papoutsakia) with Ground Beef and Béchamel
6
servings25
minutes1
hour780
kcal1
hour25
minutesTraditional Greek Papoutsakia made with roasted eggplant halves stuffed with seasoned ground beef and tomato sauce, topped with creamy homemade béchamel and Graviera cheese. Baked until golden, these Greek stuffed eggplants are a comforting Mediterranean main dish.
Ingredients
- For the Eggplants
3 3 Large Eggplants
Salt, to taste
Olive Oil, for drizzling
- For the Ground Beef Filling
500 g 1.1 lb Ground Beef
1 1 Large Onion, finely chopped
2-3 2-3 Garlic Cloves, finely chopped
A small handfull of Fresh Parsley, finely chopped
150 g 2/3 cup Tomato Passata
100 ml 2/3 cup Water
2 tbsp 2 tbsp Tomato Paste
100 g 7 1/2 tbsp Olive Oil
1 tbsp 1 tbsp Salt
1/2 tsp 1/2 tsp Black Pepper
1 tbsp 1 tbsp Sweet Paprika
- For the Béchamel Sauce
500 g 2 cups + 1 tbsp Milk
75 g 2/3 cup All-purpose Flour
70-80 g 5-5 1/2 tbsp Unsalted Butter
2 2 Egg Yolks
150 g 1 1/2 cups Graviera Cheese, grated
1 pinch 1 pinch Ground Nutmeg
Salt and Pepper, to taste
Recipe directions
- Prepare the Eggplants
- Preheat the oven to 200°C / 390°F, using conventional top-and-bottom heat.
- Wash the eggplants and cut them in half lengthwise.
- Using a sharp knife, score the flesh in a crisscross pattern without cutting through the skin.
- Arrange the eggplant halves on a baking sheet lined with parchment paper.
- Season lightly with salt and drizzle with olive oil.
- Bake for approximately 30-40 minutes, until the flesh becomes tender.
- Remove from the oven and set aside.
- Prepare the Ground Beef Filling
- Place a saucepan or deep skillet over medium heat.
- Add a little of the measured olive oil.
- Add the finely chopped onion, garlic, and ground beef.
- Sauté for 5-10 minutes, stirring occasionally and breaking the beef into small pieces.
- Cook until the beef is browned and no longer pink.
- Add the chopped parsley, black pepper, paprika, and salt.
- Stir to combine.
- Add the tomato paste and sauté briefly to develop its flavor.
- Pour in the tomato passata and water.
- Add the remaining measured olive oil, if it has not already been incorporated.
- Stir thoroughly.
- Reduce the heat and simmer for approximately 10 minutes, until most of the excess liquid has evaporated.
- The filling should be moist but not watery.
- Remove from the heat and transfer to a bowl.
- Prepare the Béchamel Sauce
- Place a saucepan over medium heat.
- Add the milk, egg yolks, and flour.
- Whisk continuously until the ingredients are combined and the mixture begins to thicken.
- Keep stirring to prevent lumps and ensure the egg yolks cook evenly.
- Once the sauce has thickened, remove it from the heat.
- Add the grated Graviera cheese and stir until incorporated.
- Add the butter and continue stirring until it melts completely.
- Season with nutmeg, salt, and freshly ground black pepper.
- Mix until smooth and creamy.
- Fill the Eggplants
- Using a fork, gently loosen and mash the roasted eggplant flesh inside each half.
- Keep the skin intact so each eggplant half forms a natural boat.
- Spoon the prepared ground beef mixture over the softened eggplant flesh.
- Distribute the filling evenly among the eggplant halves.
- Add the Béchamel
- Spoon a generous layer of béchamel sauce over each stuffed eggplant.
- Spread it gently to cover the meat filling.
- Bake Until Golden
- Return the stuffed eggplants to the oven.
- Bake at 200°C / 390°F, using conventional top-and-bottom heat, for approximately 20-30 minutes.
- The Papoutsakia are ready when the béchamel has set and the surface is beautifully golden.
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Traditional Greek Papoutsakia – Stuffed Eggplant with Béchamel
Greek Papoutsakia is one of the most recognizable traditional eggplant dishes in Greek home cooking.
The recipe combines three classic Mediterranean ingredients: eggplant, ground beef, and tomato.
What makes Papoutsakia especially distinctive is the generous layer of creamy béchamel sauce that covers each stuffed eggplant.
As the dish bakes, the béchamel develops a golden surface while the roasted eggplant underneath remains tender.
The result is a comforting homemade meal with rich flavors and contrasting textures.
What Is Greek Papoutsakia?
The Greek word papoutsakia (παπουτσάκια) means “little shoes.”
The name refers to the shape of the eggplant halves, which resemble small shoes or boats after being filled.
Traditional Papoutsakia is usually prepared with eggplants cut lengthwise, roasted or fried until tender, and filled with a seasoned meat sauce.
A thick layer of béchamel is then added before the dish is baked.
Although the ingredients resemble those used in Greek moussaka, the presentation is different.
Instead of arranging everything in layers, Papoutsakia is prepared in individual eggplant halves.
Frequently Asked Questions
No. Although both dishes contain similar ingredients, moussaka is layered in a baking dish, while Papoutsakia is prepared in individual eggplant halves.
No. The eggplant skin helps each half maintain its shape during cooking and serving.
Gruyère is a suitable substitute because of its rich, slightly nutty flavor.
Yes. Prepare it in advance, refrigerate it properly, and use it when assembling the dish.
Yes, although freezing and thawing can affect the texture of the eggplant and béchamel.
For best results, freeze in individual portions and reheat thoroughly before serving.