Papoutsakia recipe


Traditional Greek “little shoes” recipe with eggplant vegetables and tahini sauce. Baked type


  • 1 big eggplant cut in slices, marinated and dehydrated
  • ½ cup marinated Porto Bello mushrooms
  • ¼ cup diced tomato
  • ¼ cup diced red bell pepper
  • ¼ cup chopped black olives
  • 1 minced garlic clove
  • A little fresh parsley
  • 1 tbsp olive oil
  • Salt
For the Cheese
  • 3 tbsp tahini
  • 1 tbsp pine seed butter
  • 2 tbsp fresh coconut
  • Lemon juice
  • White ground pepper
  • Water as needed
  • 1 tbsp finely chopped celery
  • 1 tbsp olive oil
How to Make It
  1. Cut the eggplant in thin slices.
  2. Marinate with curry, cumin powder, vinegar, tamari, green dry onion powder, oil, salt and let it stay for 2 hours or more. Then dehydrate for 30 minutes.
  3. Add the rest of the vegetables in a bowl and mix well with the oil and the spices.
  4. Remove the eggplants from the dehydrator. Spread the vegetable mixture on each eggplant slice.
  5. Top with the cheese and dehydrate for 30 minutes.
  6. For the Cheese
  7. Put all the ingredients into the blender and process by adding water if needed.

Leave A Reply

%d bloggers like this: