Papoutsakia, Greek Stuffed Aubergine Slippers
Roasted aubergine halves piled with spiced tomato lamb mince and a golden bechamel topping.
Made with Basic tomato sauce and White bechamel sauce and Soffritto. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelMedium
- Costabout £2.63 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the bechamel, soffritto and tomato sauce first (see the base recipes). Heat the oven to 200°C (180°C fan).
- 2
Halve the aubergines lengthways and score the flesh in a criss cross. Brush with 1 tbsp olive oil and roast cut side up for 30 minutes until soft.
30 min - 3
Meanwhile, brown the lamb in a pan with the remaining oil for 6 minutes. Add your ready made soffritto, tomato sauce, cinnamon and oregano and simmer for 15 minutes.
15 min - 4
Scoop out some aubergine flesh, leaving a thick shell. Chop it and stir into the meat sauce.
- 5
Fill each aubergine half with the meat sauce, then spoon over the warm bechamel. Scatter with the cheese.
- 6
Bake for 20 to 25 minutes until golden on top.
22 min 30 s
Tips
- The name means little shoes: the aubergine halves look like slippers when filled.
- Salting the scored flesh for 20 minutes before roasting draws out moisture, but rinse and dry it well.
- Use minced beef or lentils instead of lamb for a different flavour.
Storing and freezing
Keeps up to 2 days in the fridge once cooled within 2 hours. Reheat until steaming hot throughout. Best eaten fresh.
Questions
Is papoutsakia the same as moussaka?
They use the same flavours: aubergine, spiced mince and bechamel. Papoutsakia is served as individual stuffed halves and has no potato layer.
Can I make it vegetarian?
Yes. Swap the lamb for 250 g cooked brown lentils and add a spoon of tomato purée. Check that the soffritto and sauce are vegetarian.
Can I make it ahead?
Yes. Assemble, cover and chill for up to 24 hours, then bake for an extra 10 minutes.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.