Delicious Vegetarian Papoutsakia Recipe: Greek Flavors Reimagined! 4K

Preheat the oven to 200 Celsius.

Slice the aubergines in half lengthwise and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture.

Rinse the aubergines and pat them dry with a paper towel.

Drizzle extra virgin olive oil on the aubergines and place them cut side down on a baking tray.

Bake the aubergines at 200 Celsius for about 30 minutes until soft.

In a pan, heat 3 tablespoons of extra virgin olive oil over medium heat.

Add the chopped onion, celery, carrot, half a pepper, and courgette to the pan and sauté until softened.

Add the mushrooms and minced garlic to the pan and cook for a few more minutes.

Stir in the cinnamon stick, salt, pepper, red wine, tomato paste, cherry tomatoes, roast red pepper, and dried herbs. Cook for about 10 minutes until the mixture thickens.

In a separate saucepan, melt 50 grams of butter, then whisk in 55 grams of plain flour to create a roux.

Gradually add 500 ml of warm milk with a bay leaf, whisking continuously until the sauce thickens.

Season the sauce with salt, white pepper, and nutmeg to taste.

Remove the bay leaf from the sauce and stir in 80 grams of mixed cheddar and Parmesan cheese until melted.

Add 1 egg yolk to the sauce and mix well.

Remove the baked aubergines from the oven and fill them with the vegetable mixture.

Top the stuffed aubergines with the cheese sauce and sprinkle additional Parmesan cheese on top.

Bake the stuffed aubergines at 200 Celsius for about 20 minutes until golden and bubbly.

Equipment Needed

Spice Level:

Dietary

Allergens