Papoutsakia with mushroom mince

Preparation Time
Waiting Time
Difficulty Level


We cut the eggplants along and gently we cut their flesh. We put the eggplants in a bowl, we add 2 tbsp. olive oil, oregano, salt – pepper, and we stir well. We put the eggplants in a baking pan and we bake in a preheated oven at 180 ° C for about 25 minutes. We cut the mushrooms into small pieces. We chop onion and garlic. We melt tomatoes in the blender. In a non-stick frying pan, we saute in 4 tbsp. olive oil, onion, and garlic for about 1 minute, and then we put the mushrooms and we cook until they start to get color. We add wine and we wait for the alcohol to evaporate. Then, we pour the tomato, sugar, and thyme. We lower the heat and cook until the sauce is ready. Two minutes before we remove the sauce, we put 2 tbsp. olive oil, pepper and we mix well. In a saucepan, we put the oat drink, nutmeg, olive oil, flour, salt, and pepper, in moderate heat, and we stir continuously until it starts to boil and then we remove it from the fire. We put in each eggplant 1 ½ tsp. minced meat, 2 tbsp. bechamel and we sprinkle with grated pistachios. We bake in a preheated oven at 180 ° C for about 20 minutes. We sprinkle each eggplant with a little chopped parsley and we serve.

Chef: Nikos Gaitanos


  • 2 large flask eggplants
  • 0.5 cup grated pistachios with their skin
  • 250 gr champignon mushrooms (or any other kind)
  • 300 gr tomato
  • 1 small garlic clove
  • 30 gr onion
  • 8 tablespoons Exra Virgin Olive Oil ABEA
  • 1 shot wine
  • 1 pinch thyme
  • 1 pinch oregano
  • 1 pinch sugar
  • 0.5 cup chopped parsley
  • salt, peper

  • 1 L Oat drink VERO CEREAL
  • 6 tablespoons All purpose flour MILLS OF CRETE
  • 0.5 cup Extra Virgin Olive Oil ABEA
  • 1 gr nutmeg powder


  • Baking dish
  • Large bowl
  • Pan
  • Sausepan
  • Blender