Stuffed papoutsakia – eggplants with tarama

Stuffed papoutsakia – eggplants with tarama


Stuffed papoutsakia – eggplants with tarama

Difficulty: Beginner Preparation time 20 min Cooking time 40 min Total time: 1 hr Portions: 2



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  1. Cut the eggplants in half, score their flesh creating a cross and remove their internals.

  2. Sprinkle the eggplants’ internals with salt and let them aside for 15-20 minutes.

  3. Next finely chop the onions, garlic and mushrooms

  4. In a frying pan with olive oil, sauté the onion and then add the garlic and the mushrooms.

  5. After that, cut the flesh of the eggplants and add it in the frying pan.

  6. Next, heat the tomato paste, add the tomatoes and add a glass of water.

  7. Season with the spices and adjust the flavors.

  8. Let it boil and then lower the heat and simmer for 5 minutes.

  9. Remove from heat, add the tarama and mix well, out of heat, until the sauce has thickened. Add a bit of finely chopped parsley.

  10. In a frying pan with olive oil, slightly fry the eggplants, just enough until golden, from both sides.

  11. Place them in a cooking sheet, fill them with the stuffing and sprinkle with breadcrumbs.

  12. Roast in a preheated oven, at 180℃, set on fan, for 40 minutes.

  13. Serve with spring onion, parsley and zest of lemon.


  1. With the sauce that has been left, you can make a tasteful pasta.
Keywords: eggplant, papoutsakia, fasting, tarama