• Cooking recipes
  • Cooking recipes
  • Cooking recipes
  • Cooking recipes
  • Cooking recipes

Papoutsakia (Aubergine slippers)

Yet another easy to make and delightful to eat Greek summer dish. In its original recipe the aubergine filling is minced meat. Many similar recipes have dewrived from this one, replacing the meat with vegetables and cheese.

The traditional recipe for papoutsakia

Section(s): Main Courses, Ladera | Author: Naxos.net


1.5 kilos of aubergines, medium-sized and round
1 large onion, finely chopped
1 cup of olive oil
1/2 kilo of mince
salt, pepper
1/2 cup of dry white wine
parsley, finely chopped
thick white sauce (bechamel)
2 tablespoonfuls of grated cheese


Remove the stems of the aubergines and wash them well. Cut them in half lengthwise and nick the insides. Coat them with oil, put them in a greased baking tin and allow to bake in the oven until quite soft. Put the oil in a pan and heat. Add the onion and allow to soften, then add the mince, the salt,the pepper, the wine and the finely chopped parsley. Allow this mixture to cook on a low heat for 30 minutes. Spread the aubergines with this mixture and cover it with 1 tablespoonful of white sauce for each half aubergine. Finally, sprinkle with the grated cheese and bake for 30 minutes in a moderate oven. One cup of tomato juice and 4 tablespoonfuls of oil may be added to the baking tin if it is wished to create a sauce for the dish.

Variation 1: The aubergines can be fried instead of baked (before filling) if wished. In this case, there is no need to put oil in the tomato sauce.

Variation 2: You may add a thick piece of hard feta cheese on top, before putting it in the oven.

Some tips:

Easy to make recipe that uses little oil unless you decide to fry the aubergines (not a very hygenic idea).

Escort it with a fine tzatziki or a tyrokafteri.

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