PAPOUTSAKIA | Greek Eggplant Boats

Greek Papoutsakia: Eggplant Boats with Beef Mince & Creamy Bechamel Sauce
When it comes to Greek cuisine, few dishes combine comfort, flavour, and tradition as beautifully as Papoutsakia. Often referred to as "little shoes" due to their shape, these eggplant boats are packed with an aromatic and fragrant beef mince sauce, all topped off with a rich, creamy béchamel sauce made with Greek cheese. It's a dish that combines the earthiness of eggplant with the savoury goodness of spiced beef and the luxurious texture of béchamel—a true crowd-pleaser that will transport you straight to Greece with each bite.

What Are Papoutsakia?

The name "Papoutsakia" translates to "little shoes" in Greek, which refers to the shape of the eggplant halves after they’ve been hollowed out and stuffed with a savory filling. The dish is often compared to moussaka, another beloved Greek classic, but instead of layers, the ingredients are cooked inside the eggplant boats, making it both elegant and satisfying.

Why You'll Love Greek Papoutsakia

Aromatic and Flavourful: The beef mince sauce is rich, spiced, and deeply flavourful, with hints of cinnamon and allspice that give it a warm, aromatic quality. The eggplant adds an earthy depth, while the creamy béchamel brings everything together with its luxurious texture.

Comforting and Hearty: This is the kind of dish that feels like a hug in food form. It’s hearty and filling, perfect for a cozy dinner with friends or family.

Great for Entertaining: Greek Papoutsakia is an impressive yet easy-to-make dish, making it perfect for entertaining guests. It looks beautiful on the plate and tastes even better.

Customisable: While traditional Papoutsakia uses ground beef or lamb, feel free to get creative with the filling. You can swap the meat for a vegetarian option like lentils or mushrooms for a delicious twist!

EGGPLANT BOATS IN A TRAY WITH MELTED CHEESE BECHAMEL

PAPOUTSAKIA | Greek Eggplant Boats

Mary Politis
5 from 1 vote
When it comes to Greek cuisine, few dishes combine comfort, flavour, and tradition as beautifully as Greek Papoutsakia. Often referred to as "little shoes" due to their shape, these eggplant boats are packed with an aromatic and fragrant beef mince sauce, all topped off with a rich, creamy béchamel sauce made with Greek cheese. It's a dish that combines the earthiness of eggplant with the savoury goodness of spiced beef and the luxurious texture of béchamel—a true crowd-pleaser that will transport you straight to Greece with each bite.
Prep Time 1 hour
Cook Time 2 hours
Servings 5 people

Ingredients
  

Eggplants

  • 4 or 5 eggplants
  • Extra virgin olive oil for a light drizzle
  • salt

Mince

  • 60 ml Extra virgin olive oil
  • 500 g beef mince
  • 1 onion chopped
  • 3 garlic chopped
  • 120 ml red wine
  • 2 cinnamon sticks
  • 1 tsp allspice
  • 3 bay leaves
  • 400 g crushed tomato or passata
  • 1/2 tsp dried oregano
  • 2 cups water
  • Salt and pepper to taste

Bechamel

  • 30 g butter
  • 3 Tbsp cup plain flour
  • 1 Tbsp corn flour
  • 450 ml full cream milk
  • Pinch of nutmeg
  • 80 g kefalograviera or any hard cheese grated
  • Salt and pepper to taste
  • more cheese for sprinkling the Papoutsakia before baking

Instructions
 

Eggplants

  • Cut eggplants in half lengthways. Use a small sharp knife to make cross-hatched incisions into the flesh. Drizzle each eggplant half with a little oil and sprinkle lightly with salt. Place the eggplant flesh side down in a large tray and bake for 30 minutes or until the flesh is soft and tender. Prepare the meat.

Meat

  • Place a large pot over medium heat, and combine the oil, onion, garlic, and sauté for approximately 2 minutes. Add the beef mince and break it apart, stirring continuously until it’s browned (approximately 10 minutes).
  • Pour the red wine and cook off the alcohol for 2-3 minutes. Add the crushed tomatoes or passata, dried herbs, and spices, followed by water. Mix well. Add seasoning and allow the sauce to simmer over medium heat for approximately 40 minutes to 1 hour with the lid on, stirring occasionally to ensure it does not stick to the bottom of the pot. Turn the heat down if needed. When ready, spoon evenly over the pasta and set aside.

Bechamel Layer

  • Add the butter to the pot over medium-high heat and allow it to melt. Add the flour and corn flour to the pot and cook the flour for approximately 2 minutes. Add a cup of milk at a time, adding each cup once the previous has thickened. Whisk continuously until all the milk has been added and the bechamel is smooth and thick yet still liquid. Grate in kefalograviera (you can add extra as you go) and season to taste.

Assembly

  • Pre heat oven to 180 degrees Celsius fan forced. Flip each eggplant flesh side up in your tray. Use a fork or spoon to press the tender eggplant down to create a boat that will hold the mince. Scoop mince into eggplant boats, spoon bechamel on top of mince, and grate more cheese. Bake for 20-30 mins or until the bechamel layer develops colour.
Keyword beef, eggplan boats, eggplant, greece, greek cuisine, greek recipes
Posted in Meat.

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