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Preparation time: 1 hour, 30 minutes

Implementation time: 50 minutes

Total time: 2 hours, 20 minutes

Portions: 5

Kcals: 450


5 eggplants medium sized

3/4 cup of olive oil

400 gr. parmesan

1 bunch of parsley (leaves only)

900 gr. ground beef ( better if shoulder blade )

1 onion medium sized, chopped

1 garlic cluster melted

3/4 cup of white wine

2 tomatoes matured, chopped

5 T.sp. buttet melted

2 T.sp. all purposes flour

1 cup of milk

1 cup gruyere

1 pinch nutmeg grated




We wash and towel damp the eggplants. Remove the stalks and cut a slice of each one which we throw away. With a spoon we remove the flesh of each eggplant leaving about 1 cm of  thickness near the skin. We put the removed flesh in a bawl , we put salt and we leave it to the side.

We salt the empty eggplants and we leave them upside down for about an hour. We preheat the oven on the grill.

Rinse the eggplants and damp dry them with paper towel. Pour 4 table spoons of olive oil , put them on a pan upside down and bake them for about 15-20 minutes , until they are soften and slightly browned. After the time is out we let them cool down.

We rinse the flesh very well and we dry it very carefully with paper towel. Chop it and let it in the side.

Preparing ground beef: In a pot with high heat we heat up 8 tablespoons with olive oil. Add onions , garlic and the flesh and caute for 7-8 minutes.  When the beef is ready and has changed it’s color , we add white wine and we let the boil for 1 minute. After that , we add tomatoes , salt and pepper.   As soon as it starts cooking we add a cup of water and we slow down the heat in medium . We half cover the pot and we let it for 30 minutes until it softens and let it  drink it’s fluids . Withdraw the pot , add parmesan and parsley  and mix well.

Preparing besamel:  In a medium sized pot we melt the butter in a high heat. Add flour and let it cook until is browned. Then add milk , a pinch of salt and cook for 2 minutes, continuously mixing  so it won’t comb. When it’s cooked , withdraw from the heat , and then we add nutmeg and gruyere .

Making of papoutsakia:  Fulfill the eggplants with the beef and we put them on the pan and cover the eggaplants with becamel. In a big bawl we mix 1 cup of water with olive oil. Pour the mix in the pan.

Put the pan in the medium rack of the oven and we bake them in the oven in  200 οC for 50 minutes, until becamel browns and the eggplants are soft.

We serve the eggplants while hot with some bread .

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