Stuffed Eggplant (Melitzanes Papoutsakia)
This recipe and photos are courtesy of Eli K. Giannopoulos, the gifted food writer and blogger at My Greek Dish. “If you’re looking for a meal that’s packed with good taste and flavor, then here it is. This traditional recipe for Melitzanes Papoutsakia (Greek Stuffed Eggplant) is an easy meal that you can make any night of the week, and it’s great for meal-prep,”says Eli.
“This classic Greek recipe will amaze your guests, it literally means, ‘little slippers’. Papoutsakia are also a popular item at the annual Eat Like A Greek Food Faire in Santa Cruz, CA. The taste and ingredients used are similar to Greek <https://www.mygreekdish.com/recipe/mousakas/> moussaka,” adds Eli. “To prepare this recipe, the eggplants are first seasoned and baked until soft and sweet, then stuffed with a rich tomato-based meat sauce, topped with a cheesy béchamel sauce, and baked to golden perfection. Serve this dish with a Greek salad and crusty bread, and your guests will always remember the first time they tasted it.”
“Kefalotyri or kefalotiri is a traditional cheese made from sheep milk and/or goat’s milk in Greece and Cyprus, dating back to the Byzantine era. It is a hard, light-yellow cheese with a sharp flavor and dry texture. The color varies from yellow to white depending upon the mixture of milk used. Young cheeses are aged for a minimum of two to three months, whereas aged Kefalotyri can be a year old or more with a dry, stronger flavor.”
Ingredients:
5 medium eggplants
