Greek flavour


Hello everyone, hope you’re having a great time. Today I was thinking about my last year vacations in Cephalonia, Greece. While a lot of wonderful memories were coming to my mind, I thought: Why not try a Greek traditional dish for today’s lunch.

And so I did.They call it ‘papucakia‘ and actually I can’t find a name for it in english. It’s an easy recipe, just it requires some time. So, if you want to cook it make sure you don’t have any plans during midday.

Ingredients for the souce(they call it kima):

8 eggplants

500g of mince

2 onions

2 tomatoes

2 cloves of garlic

cinammon, carnation

salt, black pepper, red pepper

parsley, parmesan

Ingredients for the cream(besamel):

3 cups of milk

7 tbs flour

5tps marge(vitam)

2 eggs

salt, pepper, nutmeg


  1. Cut in the middle the eggplants and take off their inside pulp(some of the pulp you can add it to the souce). Put the eggplants in salted water and rest for an hour(to make them less bitter), then place them on a pie-pan. Bake for 30 min in 180 grade celcius.
  2. In a frying pan, add all the ingredients for the preparation of the kima one by one, mix together and let them cook adding some water for 30 min. It will be ready when there’s not much water left.
  3. Take a stew-pan and place vitam,flour and after mixing up, all other ingredients used for the besamel. Make sure to merge really often because the flour gets granulated. Heat for 2 min.
  4. The cooked kima place it inside the eggplants. Pour the besamel cream, add some parmesan and bake for 1 hour in 180 grade celcius.
  5. Serve!



Photos are taken with my Iphone 6s.


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