Stuffed Aubergines (or as we say in Greek ‘Papoutsakia’ which means ‘little shoes’)

I love this dish, it’s so versatile and you can fill the aubergines with beef mince or just keep it vegetarian.

I prefer mine without beef mince and this recipe will take you through step by step, how to prepare the dish.

Trust me…you will love it!

Ingredients for 4 people

  • 3 medium sized aubergines
  • 2 jars of Greka sauce with Mediterranean herbs
  • 4 tablespoons of olive oil and some for drizzling
  • 150g diced or crumbled feta
  • Salt and freshly milled pepper


Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit /Gas 4).

Wash and cut off the stalk from each aubergine and then cut them lengthways. Score the flesh and scoop the flesh out, so that you have a boat-shaped, thin shell.

Chop up the flesh in small pieces. Heat the 4 tablespoons of olive oil and fry the small pieces until golden brown. Add the jar of Greka tomato sauce and let it bubble away until the sauce thickens a little. Add salt and freshly milled pepper to taste.

Drizzle a little olive oil and a few tablespoons of the mixture onto the bottom of an oven proof dish and add your boat shaped aubergines. Fill the boat shaped aubergines with the mixture and finish with the crumbled feta on top. A few turns of freshly milled pepper and bake for 30-40 minutes until the sauce is bubbling and a little golden crust has formed on top.

Remove from the oven and serve. These are also good served at room temperature with a salad.