Melitzanes Papoutsakia (Stuffed Eggplant)


Vegetarian stuffed eggplant dish.  A classic stuffed eggplant dish that will tempt most carnivores.  We season and roast our eggplant until soft and tender, then stuff them with a tantilizing mixture of rice and beans in a delicate tomato sauce.  Finally we top it with a creamy bechamel that bakes off beautifully.  Great as a side dish, or as a vegetarian main course. Comes in packs of 2.

Serves: 2 people as a main course or 4 people as a side dish

Prep: Fully thaw before cooking

Cook Time: 20-30 minutes

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Cooking Instructions

  1. Remove the frozen eggplant from the bag, and place on a parchment lined sheetpan, and defrost the eggplants in the fridge over night.
  2. Preheat oven to 350 degrees.
  3. Remove from bag and place on a parchment lined baking sheet and brush egg wash on top.
  4. Bake for 20-25 minutes or until internal temperature hits 165 degrees (watching so the top does not burn).
  5. Let rest for ten minutes.
  6. Serve and enjoy!


Eggplant, rice, beans, carrots, onion, tomatoes, milk, cheese, flour, butter, nutmeg, cinnamon, egg, salt and pepper

*Caution – may contain traces of nuts