Papoutsakia Recipe

Directions

1. 1

   Prepare the Eggplants

   Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and scoop out some of the flesh to create a boat shape. Brush the insides with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Place the eggplant halves on a baking sheet cut side up.

2. 2

   Roast the Eggplants

   Roast the eggplants in the preheated oven for about 25-30 minutes until tender and slightly golden.

3. 3

   Prepare the Vegetable Souvlaki

   While the eggplants are roasting, chop the bell pepper, zucchini, and red onion into bite-sized pieces. In a bowl, combine the chopped vegetables with 2 tablespoons of olive oil, minced garlic, salt, black pepper, and dried oregano. Toss to coat evenly.

4. 4

   Cook the Vegetables

   Heat a grill pan or skillet over medium-high heat. Add the marinated vegetables and cook for about 8-10 minutes, stirring occasionally, until they are tender and slightly charred.

5. 5

   Make the Roasted Tomato Sauce

   In a separate bowl, toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until they burst and caramelize. Once done, mash the tomatoes with a fork to create a sauce.

6. 6

   Assemble the Dish

   Once the eggplants are roasted, fill each half with the grilled vegetable mixture. Top with the roasted tomato sauce and sprinkle with grated feta cheese.

7. 7

   Garnish and Serve

   Finish by garnishing with fresh parsley. Serve warm and enjoy your delicious Papoutsakia!