Papoutsakia

Papoutsakia (Greek: παπουτσάκια, meaning "little shoes") is a traditional Greek baked dish originating from the Peloponnese region, particularly the city of Patras. It is a variation of the broader category of stuffed vegetable dishes, often compared to Italian *caponata* or Turkish *dolma*. The dish consists of eggplant leaves or slices that are stuffed with a mixture of rice, tomatoes, onions, and spices, then baked until tender.

The preparation typically begins with the selection of fresh eggplant leaves or thick slices, which are briefly blanched to soften them. The filling is made from finely chopped tomatoes, onions, and sometimes herbs like parsley or dill, combined with long-grain rice and seasoned with salt, pepper, and sometimes cinnamon or allspice. The mixture is then spread onto the eggplant leaves or slices, rolled or folded, and placed in a baking dish. Some variations include the addition of ground meat, such as lamb or beef, though the classic version remains vegetarian.

Papoutsakia is often served as a main dish or a side, accompanied by Greek salads, olives, or grilled meats. It is commonly enjoyed during festive occasions, family gatherings, and holidays, reflecting its role in Greek culinary tradition. The dish’s rich, savory flavors and hearty texture make it a beloved part of Mediterranean cuisine. Variations exist across different Greek regions, with some adding local ingredients like capers or nuts to enhance the flavor.