Greek Stuffed Eggplant

Greek cuisine is known for its rich flavors and healthy ingredients. This Greek Stuffed Eggplant recipe combines the heartiness of ground meat with the creamy goodness of béchamel sauce, all nestled in tender roasted eggplants. Perfect for a family dinner or a special gathering, this dish is sure to impress.

Ingredients

For the Eggplant:

• 4 medium eggplants
• 3 tablespoons olive oil
• Salt, pepper, and oregano to taste

For the Ground Meat Sauce:

• 1 pound (500g) ground beef and/or lamb
• 3 tablespoons olive oil
• 1 onion, minced
• 2 cloves garlic, minced
• 3 medium fresh tomatoes, chopped
• 1 can (400g) chopped tomatoes
• 2/3 cup (55g) grated parmesan, pecorino, or kefalotyri cheese
• 1 pinch of sugar
• 1 stick cinnamon or ½ teaspoon ground cinnamon (optional)
• 2 tablespoons parsley and/or mint
• Salt and pepper to taste

For the Béchamel Sauce:

• 1 1/8 cup (300ml) lukewarm milk
• 1/8 cup (30g) all-purpose flour
• 1/8 cup (30g) butter
• 2/3 cup (55g) grated parmesan, pecorino, or kefalotyri cheese
• 2 egg yolks, beaten
• 1 pinch of nutmeg (optional)
• Salt and pepper to taste

Directions

Preparing the Eggplant:

1. Preheat your oven to 392°F (200°C).
2. Trim the ends of the eggplants (optional) and halve them lengthwise.
3. Place the eggplant halves in a colander, sprinkle with salt (optional), and let them sit for 30-60 minutes to draw out any bitterness. Rinse and dry with paper towels.
4. Score the flesh of the eggplants in a criss-cross pattern, being careful not to pierce the skin.
5. Brush the eggplants with olive oil and season with salt, pepper, and oregano.
6. Place the eggplants on a parchment-lined baking sheet and bake for 30-40 minutes until softened.

Making the Ground Meat Sauce:

1. While the eggplants are baking, heat the olive oil in a skillet over medium heat.
2. Add the minced onion and sauté for about 5 minutes until softened.
3. Add the minced garlic and sauté for an additional 3 minutes.
4. Add the ground meat and cook for about 10 minutes until browned.
5. Stir in the fresh and canned tomatoes, sugar, and cinnamon (if using).
6. Simmer the mixture for about 20 minutes until thickened.
7. Remove from heat and stir in the grated cheese and herbs. Season with salt and pepper to taste.

Preparing the Béchamel Sauce:

1. In a saucepan, melt the butter over medium heat.
2. Stir in the flour, salt, and pepper, cooking for about 2 minutes to form a roux.
3. Gradually add the lukewarm milk, stirring constantly until the mixture thickens.
4. Remove from heat and stir in the nutmeg (if using), grated cheese, and beaten egg yolks. Adjust seasoning with salt and pepper.

Assembling and Baking:

1. Reduce the oven temperature to 356°F (180°C).
2. Fill each eggplant half with the ground meat sauce.
3. Spoon the béchamel sauce over the meat filling.
4. Place the stuffed eggplants back in the oven and bake for about 20 minutes until the béchamel is golden and bubbly.

Serving:

Serve the Greek Stuffed Eggplant hot, garnished with additional parsley or mint if desired. Pair with a simple green salad or some crusty bread for a complete meal.

Cooking Tips:

• For a vegetarian version, substitute the ground meat with a mixture of lentils and mushrooms.
• You can prepare the meat sauce and béchamel sauce a day ahead and assemble the dish just before baking.
• Adjust the seasoning to your preference, adding more herbs or spices as desired.

Summary

Prep Time: 1 hour
Cooking Time: 1 hour
Total Time: 2 hours
Servings: 4

Enjoy this delicious Greek Stuffed Eggplant recipe, a dish that brings the vibrant flavors of the Mediterranean to your table. Happy cooking!