Papoutsakia means “little shoes” in Greek. The finished dish resembles shoes or boats. This recipe is vegetarian, but you could use some minced lamb as well in the stuffing mixture.

Ingredients for 4.

* 2 medium eggplants
* 4 spring onions (including green tops), chopped
* 6 cloves garlic, crushed
* 1 cup chopped celery, including some leaves
* 2 medium tomatoes, peeled and chopped
* 1 green capsicum, seeded and chopped
* 1 teaspoon dried oregano
* 1 teaspoon dried mint
* 1 half cup chopped fresh parsley
* 1/4 cup olive oil
* 1 cup chicken stock, or tomato juice
* Freshly ground black pepper
* Kalamata olives (optional)
* Feta cheese (optional)

Method

Halve eggplants lengthwise. Scoop out centers to make boats. Chop scooped-out eggplant pulp.

Saute the chopped eggplant with the onions and garlic in some of the oil for a couple of minutes. Stir in the celery, tomatoes, capsicum, oregano, mint and parsley; mix well.

Stuff eggplant “shoes” with mixture. Sprinkle with a little olive oil. Place shoes into a baking dish. Pour chicken stock or tomato juice and remaining olive oil into dish, around the shoes. Cover with foil and bake in a preheated moderate oven for 45 minutes, or until eggplant is tender.

Garnish with freshly ground black pepper, Kalamata olives and feta cheese.

This dish can be served as an entree, or as a side dish to souvlakia or greek style roast lamb.

Food pairing ideas

You could enjoy this dish with a full bodied Viognier, or perhaps a lighter style Petit Verdot.