Papoutsakia | Stuffed Eggplant

Papoutsakia, or "little shoes," is a beloved Greek dish where tender eggplant halves are filled with a delicious mixture, topped with cheese, and baked to golden perfection. This vegetarian version combines creamy Arborio rice, zucchini, and the roasted eggplant flesh, all brought together with the rich, smooth flavor of Rallis Olive Oil.

This recipe showcases the simplicity and depth of Mediterranean cuisine, where high-quality ingredients like ice pressed® olive oil elevate every element of the dish.

Ingredients

For the Eggplants:

• 2 large eggplants
• 4 tbsp Rallis olive oil

For the Filling:

• 1 small onion, finely chopped
• 1 medium zucchini, grated
• 2 medium tomatoes, grated
• 1/2 cup Arborio rice
• 1/4 cup water or vegetable broth
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon (optional)
• Salt and freshly ground black pepper

For the Tomato Sauce:

• 2 tbsp Rallis olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 medium tomatoes, grated (or 1 can crushed tomatoes)
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme or basil
• Salt and freshly ground black pepper

For the Topping:

• 1/2 cup grated graviera or kefalotyri cheese

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Instructions

1. Prepare the Eggplants

Preheat the oven to 375°F (190°C). Slice the eggplants in half lengthwise and scoop out the flesh, leaving sturdy shells. Chop the scooped-out flesh and set it aside. Drizzle the shells with 2 tbsp of Rallis olive oil, season with salt, and bake cut-side down for 20 minutes.

2. Make the Filling

Heat 2 tbsp of Rallis olive oil in a skillet over medium heat. Sauté the onion until soft, then add the grated zucchini and chopped eggplant flesh. Cook for about 5 minutes, then stir in the grated tomatoes, Arborio rice, oregano, cinnamon (if using), salt, and pepper. Add water or broth, simmer until the rice is partially cooked, and set aside.

3. Make the Tomato Sauce

In a saucepan, heat 2 tbsp of Rallis olive oil over medium heat. Sauté the onion until translucent, add the garlic, and cook for 30 seconds. Stir in the grated tomatoes, oregano, thyme or basil, salt, and pepper. Simmer for 15–20 minutes until thickened.

4. Assemble the Papoutsakia

Fill the baked eggplant halves with the rice mixture, spooning it in evenly. Place the stuffed eggplants in a baking dish, pour the tomato sauce over and around them, and sprinkle with graviera or kefalotyri cheese.

5. Bake and Serve

Bake at 375°F (190°C) for 25–30 minutes until the cheese is melted and golden. Allow the dish to cool slightly before serving. Finish with a drizzle of Rallis olive oil and a sprinkle of fresh parsley or basil, if desired.

This vegetarian Papoutsakia is a celebration of wholesome ingredients and timeless Mediterranean flavors. It’s perfect for family gatherings, casual dinners, or a special treat for yourself. Drizzle a little extra Rallis Olive Oil on top before serving for that signature touch.

Enjoy the taste of Greece in every bite.