papoutsákia

Literally aubergine 'slippers'—papoutsákia are stuffed with a mix of minced beef and /or lamb, the aubergine flesh, tomatoes, onion, parsley, cinnamon and allspice (similar to the sauce in moussaka) then usually topped with béchamel and baked in the oven; some cooks top them with yogurt and feta instead.

Vegetarian versions often replace the meat with mushrooms.

On Náxos and nearby islands they make the similar kalógeros (Καλόγερος) using stewed pieces of veal or beef stewed with onions in wine, then placed in aubergine halves, topped with tomatoes and cheese and baked.