Papucaki

Papucaki is a Greek word meaning “small slippers”.  This is another traditional Greek recipe that I learned many years ago from my aunt, whose husband is Greek.  Like her recipe for Greek Green Beans, which I shared a couple of weeks ago, this one is simple, focusing on 3 main ingredients.  I find that the key to success for making recipes with few ingredients is to use the best quality available to you, and if the recipe involves produce, to use items that are in-season.

To make papucaki, you only need tomatoes, onions and eggplants.  It sounds simple, but the flavor of the final dish evokes complexity.  The elements work so well together that the product is more than the sum of its parts.  So go ahead and give it a try!

eggplant

tomatoes and onions

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tomatoes and onions

Papucaki

Papucaki

Print Recipe
Papucaki
This is a delicious, melt-in-your-mouth dish that can stand on its own for dinner. Depending on your appetite, 2 large eggplants will be enough to satisfy a family of 4. However, sometimes I will serve this dish with a salad or rice on the side to satisfy everyone’s preferences.
Papucaki
Servings
Ingredients
  • 4 small eggplants or 2 large eggplants
  • 3 tbsp olive oil
  • 3 onions sliced
  • 4– 6 tomatoes depending on their size, chopped
  • ½ cup vegetable stock
  • Salt and pepper to taste
Servings
Ingredients
  • 4 small eggplants or 2 large eggplants
  • 3 tbsp olive oil
  • 3 onions sliced
  • 4– 6 tomatoes depending on their size, chopped
  • ½ cup vegetable stock
  • Salt and pepper to taste
Papucaki
Instructions
  1. Cut the eggplant in half lengthwise, salt and place upside down in a colander for 20 minutes.
  2. Preheat oven to 400F.
  3. Rinse the eggplant and scoop out the flesh to create a hollow that can then be filled. Reserve the flesh that is scooped out. (Don’t forget this step, like I did. It’s messy if you do!)
  4. Liberally brush the eggplant with oil and place on baking sheet.
  5. Bake for 40 minutes, until soft throughout. Pierced with a fork, it should offer no resistance.
  6. While the eggplant is baking, heat the remaining oil in a skillet on medium heat and fry onions until translucent, about 5 minutes. Add the tomatoes and season with salt and pepper. Continue to cook to mixture for 5 more minutes.
  7. Once the eggplants are cooked, remove them from the oven and evenly divide the filling among the eggplants. Into the now empty skillet, add the vegetable stock and scrape up any remaining and stuck bits, then spoon the liquid over the eggplants.
  8. Bake for 30 minutes. Serve hot.


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