PREP TIME: 10 MINS | COOK TIME: 1 HR 10 MINS
This Greek Stuffed Eggplant is an amazing Mediterranean cuisine with Greek stuffed eggplant with meat sauce topped with incredibly rich Bechamel sauce. It’s a hearty and filling dish perfect for entertaining.
INGREDIENTS
3 tbsp olive oil
4 medium eggplants
Salt, pepper, and oregano to taste
GROUND MEAT SAUCE:
3 tbsp olive oil
1 lb (500 grams) beef and/or lamb ground
2 cloves garlic, minced
1 onion minced
3 medium fresh tomatoes, chopped
1 pinch of sugar
⅔ c (55 grams) Parmesan or pecorino or kefalotyri cheese grated
2 tbsp parsley or/and mint
1 can (400 grams) of chopped tomatoes
Salt, and pepper to taste
1 stick cinnamon or 1/2 tsp ground cinnamon optional
BECHAMEL SAUCE:
2 egg yolks, beaten
1 ⅛ c (300ml) lukewarm milk
⅛ c (30 grams) butter
⅛ c (30 grams) all-purpose flour
⅔ c (55 grams) Parmesan or pecorino or kefalotyri cheese grated
Salt & pepper to taste
1 punch of nutmeg, optional
How to make Greek Stuffed Eggplant
Step 1: Prepare the oven. Preheat it to 392 degrees F or 200 degrees C.
EGGPLANT:
Step 2: This step is optional, but you can trim the ends of the eggplant if desired before cutting the eggplant in half lengthwise.
Step 3: In a colander, place the eggplant and lightly sprinkle it with salt. Let it sit for at least 30 minutes to an hour. Then, rinse the slices of eggplant and pat dry with paper towels.
Step 4: Criss-cross and score the flesh of the eggplant slices using a sharp knife. Be very careful not to puncture the flesh. Then, brush the skin and the flesh of the eggplant with olive oil. Sprinkle the eggplants with salt, pepper, and oregano.
Step 5: On a parchment-lined baking pan, lay the eggplant halves, cut-side down. Place in the preheated oven and bake for about 30 to 40 minutes or until lightly golden and tender. Set the eggplants aside when done.
GROUND MEAT SAUCE:
Step 6: Heat the olive oil in a large pan or deep skillet over medium heat. Once the oil is hot, add the onion to the pan and saute for about 5 minutes. Add the garlic, stir, and saute for 3 minutes more. Next, add the ground meat, lightly stir, and continue to cook for another 10 minutes.
Step 7: To the skillet, add the tomatoes along with the sugar and cinnamon (optional). Adjust the heat to medium-high and let everything simmer for about 20 minutes or until most of the liquid is cooked off. Take the skillet off the heat and add the cheese, parsley, and/or mint. If you used a cinnamon stick, take it out and discard it. Set the ground meal sauce aside to cool.
BECHAMEL:
Step 8: In a small pot, melt the butter over medium-low heat. Add the flour to the melted butter along with salt and pepper. Stir well for a couple of minutes. Then, slowly add in the lukewarm milk, stirring vigorously after each addition and waiting until the milk is fully blended. Take off the heat and add the nutmeg (optional) along with cheese, egg yolks, salt, and pepper. Keep stirring until the sauce has thickened.
TO ASSEMBLE:
Step 9: Fill the eggplant halves with the meat sauce using a spoon and top with Bechamel. Place in the oven and bake for about 20 minutes at 356 degrees F or 180 degrees C until browned.
Step 10: Serve the stuffed eggplant garnished with some chopped parsley. Enjoy!
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