Stuffed Aubergines Greek Style (Papuzakia)

Stuffed Aubergines Greek Style (Papuzakia)

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Servings: 4
Calories: 350


  • 2 large long aubergines each weighing about 14 oz
  • 1 medium-sized onion finely chopped
  • 8 oz minced lean lamb
  • pinch chilli powder optional
  • 1 small garlic clove finely chopped
  • 2 tbsp finely chopped parsley
  • 9 floz tomato sauce
  • 4 tbsp grated mature hard cheese
  • olive oil
  • wine vinegar
  • salt and pepper

for the sauce:

  • 14 floz bechamel sauce
  • 2 egg yolks
  • 2 tbsp grated mature hard cheese


  • Preheat the oven to 350°F (180°C) mark 4. Heat plenty of salted water in a large saucepan. Trim off the ends of the aubergines, wash and dry them then cut lengthwise in half.
  • Scoop out the flesh, leaving a layer about 1/4 in (6 - 7 mm) thick next to the skin. Add 1 1/2 tbsp wine vinegar to the boiling salted water and blanch the hollowed aubergines for 5 minutes.
  • Drain and arrange upside down on a clean cloth or tilted chopping board to continue draining. Heat 3 tbsp (1/4 cup) olive oil in a large non-stick frying pan and fry the onion gently for about 10 minutes, stirring frequently. When it is very tender and has started to brown, add the meat and fry for 1 minute, using a wooden spoon to prevent it forming balls or lumps as it cooks.
  • Add the chopped flesh scooped out of the aubergines. Cook over a low heat, stirring, for 2 - 3 minutes only. Season with salt and freshly ground pepper, adding a pinch of chilli powder if wished.
  • Mix the garlic and parsley and stir into the meat mixture; add the tomato sauce. Keep stirring over a
  • low heat for 2 minutes to blend and thicken the mixture. Draw aside from the heat and stir in the grated cheese. Taste, and correct the seasoning if required.
  • Lightly oil a roasting tin or shallow ovenproof dish. Fill the aubergine skins with the meat and vegetable mixture, smoothing the surface.
  • Bake in the oven for 30 - 35 minutes. Make the sauce: when the stuffed aubergines have finished cooking and it is time to serve them, stir the egg yolks and remaining grated cheese into the sauce off the heat.
  • Return to a very low heat to cook, stirring gently, for a few seconds; do not allow to boil. Pour over the stuffed aubergines and serve at once.
Calories: 350 kcal
Carbohydrates: 21 g
Protein: 20 g
Fat: 22g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 163 mg
Sodium: 543 mg
Potassium: 831 mg
Fiber: 8 g
Sugar: 12 g
Vitamin A: 865 IU
Vitamin C: 15 mg
Calcium: 219 mg
Iron: 3 mg
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