Patlıcan Papucaki—a Turkish wonder

Patlıcan Papucaki


  • 4 small(er) eggplants, Italian eggplants are perfect for papucaki
  • 2–3 green peppers or 1 bell pepper, finely chopped
  • 3–4 green onions, chopped
  • 2–3 tomatoes, diced or grated
  • juice of 1/2 lemon
  • 2–3 tbsp olive oil
  • ~1 cup grated mozzarella or feta cheese
  • 2 egg
  • 4 bay leaves
  • salt and pepper


  • Place eggplants on a baking sheet, poke holes in them and roast until they collapse and the flesh is all the way soft.
  • Once they cool down, cut a rectangle piece on top as in the picture and scoop out the flesh.
  • Dice the roasted eggplant flesh and mix them with lemon juice in a bowl.
  • In a pan heat olive oil and add onion and peppers. Stir until soft.
  • Add diced eggplant flesh and cook for 2 minutes.
  • Add tomatoes, salt, black pepper, and bay leaves and cook until tomato juice cooks off.
  • Beat eggs in a bowl and stir them in the tomato mix and stuff the eggplants with this. [I usually skip egg part]
  • Cover the tops with grated cheese.
  • Place stuffed eggplants in an oven dish and bake in a preheated oven at 400F for 15–20 minutes.
  • serve immediately.

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