Papoutsakia (Greek Stuffed Eggplants) Recipe

Papoutsakia (Greek Stuffed Eggplants) Recipe

Papoutsakia (Greek stuffed eggplants) are a delicious dish that can be served as a main course or a side dish.

Here's a recipe to make it at home. Usually papoutsakia, which means "little shoes" have a meat based sauce, however this vegetarian version provides a lighter alternative. We hope you enjoy!

Papoutsakia (Greek Stuffed Eggplants) Recipe

Papoutsakia Recipe


  • 6 small to medium eggplants
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup chopped parsley
  • 1/2 cup chopped mint
  • 1/2 cup chopped dill
  • 1/2 cup olive oil, plus more for brushing eggplants
  • 1/2 cup water
  • 1/2 cup tomato sauce
  • 1/2 cup breadcrumbs
  • Salt and pepper to taste
  • Feta cheese (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Cut off the tops of the eggplants, then slice them in half lengthwise.
  3. Use a spoon to scoop out the flesh of each eggplant half, leaving a 1/4 inch-thick shell. Be sure to keep the flesh in a separate bowl.
  4. Brush the eggplant shells with olive oil and place them on a baking sheet. Bake for 15-20 minutes, until they are soft and lightly browned.
  5. While the eggplants are baking, prepare the filling. Heat the olive oil in a large skillet over medium-high heat.
  6. Add the chopped onion and garlic to the skillet and sauté until the onion is translucent and the garlic is fragrant.
  7. Add the eggplant flesh to the skillet and sauté until it is cooked through and soft.
  8. Add the chopped herbs, tomato sauce, breadcrumbs, and water to the skillet. Stir well to combine and season with salt and pepper to taste.
  9. Simmer the filling for 10-15 minutes until it has thickened and the flavors have melded together.
  10. Remove the eggplant shells from the oven and let them cool for a few minutes.
  11. Spoon the filling into each eggplant shell, making sure to fill it completely.
  12. Top each eggplant half with crumbled feta cheese (optional).
  13. Bake the stuffed eggplants for another 15-20 minutes, until they are heated through and the cheese is melted and lightly browned.
  14. Serve hot and enjoy your delicious papoutsakia!

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