The Greek dish known as papoutsakia (stuffed eggplant) translates as “little shoes” and epitomises the big-flavoured goodness of Greek home cooking. This easy stuffed eggplant recipe comes filled with shredded roast chicken, tomato, white beans and molten mozzarella. It is an excellent eggplant recipe for midweek dinners, and it can also be made vegetarian by swapping poultry for pulses.
Ingredients
Filling
Method
1.
Preheat oven to 200˚C fan-forced. Place eggplant cut-side up on an oven tray lined with baking paper, drizzle with oil and scatter with spices and season; bake until just tender (25 minutes).
2.
Meanwhile, for filling, place ingredients in a large bowl, season and toss to combine.
3.
Remove eggplant from oven and scoop out flesh and place in bowl with filling; toss to combine. Top each eggplant half with filling and scatter with a little extra mozzarella. Return to oven and bake until golden and heated through (10 minutes).
4.
To serve, place eggplant on a large platter and spoon over yoghurt, scatter with pomegranate arils, extra herbs and baby leaf salad on the side.
Roast chicken is available from supermarkets. For a vegetarian version, substitute shredded roast chicken with canned mixed beans, chickpeas or lentils. Leftovers can be kept in an airtight container for 3 days.
