Papoutsakia (Greek Stuffed Aubergines with Cheese Topping)
Roasted aubergine halves filled with spiced lamb in tomato and topped with a golden cheese sauce, a Greek taverna favourite.
Made with Basic tomato sauce and Cheese sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelMedium
- Costabout £1.85 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
Heat the oven to 200°C (180°C fan). Score the cut side of the aubergines in a criss cross pattern, brush with 2 tbsp of the oil, season and roast cut side up for 30 to 35 minutes until soft and golden.
33 min 20 s - 2
Meanwhile, heat the remaining oil in a frying pan and cook the lamb for 6 minutes, breaking it up, until browned. Add the onion and cook for 5 minutes.
11 min - 3
Stir in the garlic, cinnamon and oregano for 1 minute, then add your ready made tomato sauce (see the base recipe). Simmer for 10 minutes until thick. Season well.
10 min - 4
Scoop out most of the soft aubergine flesh, leaving a 1 cm wall so the shells hold their shape. Chop the flesh and stir it into the lamb mixture.
- 5
Spoon the filling into the shells in a baking dish. Warm your ready made cheese sauce (see the base recipe) so it is spoonable and cover the filling with it. Scatter with the cheese.
- 6
Bake for 20 to 25 minutes until golden and bubbling, then serve with a green salad.
22 min 30 s
Tips
- Scoring the aubergine helps the heat reach the flesh and makes it easier to scoop out.
- Drain off any excess oil from the lamb so the filling is not greasy.
- The name means little shoes. Leave the stalk on for a nicer look.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 3 days or frozen for 2 months. Reheat at {t180} until steaming hot all the way through, about 25 minutes.
Questions
Can I use beef mince?
Yes. Beef mince works well. Lamb is more traditional and gives the best flavour with cinnamon and oregano.
Can I make it vegetarian?
Yes. Replace the lamb with cooked brown lentils and a few chopped mushrooms and use vegetarian cheese in the sauce.
Is the cheese sauce authentic?
Greek cooks use a bechamel on top, often with kefalotyri cheese. The British cheese sauce is a close and tasty swap.
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.