Name: Papoutsakia Santorini (Greek - Main Course )
Cuisine: Greek
Ingredients: Eggplant - 2 (2); Ground meat - 500 grams (500 grams); Onion - 1 (1); Garlic - 2 cloves (2 cloves); Olive oil - 3 tablespoons (3 tablespoons); Tomato sauce - 400 grams (400 grams); Cinnamon - 1 teaspoon (1 teaspoon); Oregano - 1 teaspoon (1 teaspoon); Salt - to taste (to taste); Pepper - to taste (to taste); Feta cheese - 100 grams (100 grams); Parmesan cheese - 50 grams (50 grams)

Menu: Different Food Styles or browse Other Greek Recipes

Papoutsakia Santorini (Greek - Main Course) Recipe

Papoutsakia Santorini is a variation of the traditional papoutsakia dish. It features roasted eggplant halves filled with a mix of ground meat, onions, spices, and topped with a generous layer of cheese and tomato sauce.

Ingredients:

Eggplant - 2 lb (2)
Ground meat - 1.1 lb (500 grams)
Onion - 1
Garlic - 2 cloves
Olive oil - 3 tablespoons
Tomato sauce - 14 oz (400 grams)
Cinnamon - 1 teaspoon
Oregano - 1 teaspoon
Salt - to taste
Pepper - to taste
Feta cheese - 3.5 oz (100 grams)
Parmesan cheese - 1.75 oz (50 grams)

Instructions

Preheat the oven to 200°C (400°F). Slice the eggplants in half lengthwise and scoop out the flesh.
Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the cheese is melted and golden brown.
Serve hot and enjoy the delicious Papoutsakia Santorini!
Sprinkle the eggplant halves with salt and let them sit for about 30 minutes to remove excess moisture.
Rinse the eggplant halves and pat them dry with a clean towel.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and garlic, and sauté until golden brown.
Add the ground meat to the skillet and cook until browned. Season with cinnamon, oregano, salt, and pepper.
Stir in the tomato sauce and cook for an additional 5 minutes.
Meanwhile, brush the eggplant halves with the remaining olive oil and place them on a baking sheet.
Fill each eggplant half with the meat mixture, dividing it evenly.
Top with crumbled feta cheese and grated Parmesan cheese.

More Greek Recipes

Loukaniko

Loukaniko is a traditional Greek sausage made with pork, flavored with herbs and spices such as orange peel, fennel seeds, and oregano. It is usually grilled and served as a flavorful appetizer.

Gemista

Tomatoes, peppers, or other vegetables stuffed with a mixture of rice, herbs, vegetables, and sometimes meat. Baked until tender, Gemista is a delightful vegetarian main course.

Melitzanosalata

Melitzanosalata is a traditional Greek eggplant dip made with roasted or grilled eggplant, garlic, lemon juice, and olive oil. It has a creamy texture and a smoky flavor that pairs well with warm pita bread or as a spread on sandwiches. Melitzanosalata provides a unique and delicious addition to any Greek appetizer spread.

Pites

Pites, or Greek savory pies, are a popular main course option in Greece. They come in various flavors and fillings, such as Spanakopita (spinach and feta pie), Tiropita (cheese pie), and Kotopita (chicken pie). Pites are made with layers of crispy phyllo pastry filled with a flavorful mixture and baked until golden and delicious.

Karidopita me Meli

Karidopita me Meli is a luscious Greek walnut cake made with honey and topped with a thick layer of honey glaze.

Fancy Something Else?

Chicken 555

Spicy and crispy fried chicken dish made with marinated chicken, spices, and curry leaves. Chicken 555 is a popular appetizer and snack, especially in South Indian cuisine.

Ishikari Nabe

A hot pot dish originating from Hokkaido, Japan, made with salmon, vegetables, tofu, and konjac noodles cooked in a miso-based broth. Ishikari Nabe showcases the rich flavors of salmon and the heartiness of the miso broth, creating a comforting and flavorful main course.

Ichigo Daifuku Ice Cream

A modern twist on the classic Ichigo Daifuku, this dessert combines the elements of the traditional sweet, featuring a whole strawberry and sweet red bean paste, with a scoop of strawberry ice cream. It offers a delightful combination of fruity flavors and creamy textures.

Matcha Mochi Ice Cream

A delightful combination of two Japanese favorites, matcha mochi and ice cream. Matcha Mochi Ice Cream features a chewy mochi exterior filled with matcha-flavored ice cream, offering a harmonious blend of textures and matcha flavor.

Torrijas

A popular Spanish dessert typically enjoyed during Easter. It is similar to French toast, made by soaking bread slices in a mixture of milk, sugar, and beaten eggs. The soaked bread is then fried until golden and served with a dusting of cinnamon and honey or syrup.

Lebanese Fatayer bi Lahmeh

Fatayer bi lahmeh are Lebanese meat-filled pastries made with thin pastry dough filled with a mixture of seasoned ground meat (such as lamb or beef), onions, and herbs. The pastries are often shaped into triangles or boats and baked until golden and flaky. Fatayer bi lahmeh represent the savory and aromatic flavors of Lebanese cuisine, offering a delicious and handheld appetizer option in the Mediterranean tradition.

Pisto Manchego

Pisto Manchego is a traditional Spanish ratatouille-like dish from the La Mancha region. It is made by sautéing a variety of vegetables such as tomatoes, bell peppers, zucchini, and onions in olive oil until soft and flavorful. Pisto Manchego can be enjoyed as a vegetarian main course or served as a side dish with grilled meats or fish. The dish is versatile and adaptable, making it a popular choice for home cooks in Spain.

Merluza a la Gallega

Merluza a la Gallega is a Galician-style dish featuring hake (a white fish) cooked in a flavorful broth made from onions, garlic, paprika, white wine, and parsley. The fish is gently poached in the broth until tender and infused with the aromatic flavors. Merluza a la Gallega is often served with boiled potatoes and a drizzle of olive oil. It is a light and healthy main course option that showcases the delicate flavor of the hake.