Greek Eggplant

Greek Stuffed Eggplant: A Culinary Journey to the Mediterranean

If you’re looking to bring the rich, flavorful essence of Greek cuisine to your table, this Greek Stuffed Eggplant recipe is a must-try. Combining the hearty flavors of ground meat sauce and creamy béchamel with the tender goodness of eggplant, this dish is sure to impress family and friends alike.

Ingredients

For the Eggplant:

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

For the Ground Meat Sauce:

• 1 pound (500g) beef and/or lamb, ground
• 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) parmesan, pecorino, or kefalotyri cheese, grated
• 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) parmesan, pecorino, or kefalotyri cheese, grated
• 2 egg yolks, beaten
• 1 pinch of nutmeg (optional)
• Salt & pepper to taste

Directions

Preparing the Eggplant:

1. Preheat Oven: Preheat your oven to 392°F (200°C).
2. Prepare Eggplants: Trim the ends of the eggplants (optional) and halve them lengthwise. Place the halves in a colander, sprinkle with salt (optional), and let them sit for 30-60 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
3. Season and Bake: Score the flesh of each eggplant half in a criss-cross pattern without piercing the skin. Brush the cut sides with olive oil, and season with salt, pepper, and oregano. Place the eggplants on a parchment-lined baking sheet and bake for 30-40 minutes until they are soft and tender.

Preparing the Ground Meat Sauce:

4. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the minced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another 3 minutes.
5. Cook Meat: Add the ground meat to the skillet and cook for about 10 minutes, breaking it up with a spoon, until it is browned.
6. Simmer Sauce: Add the chopped fresh tomatoes, canned tomatoes, and a pinch of sugar to the meat mixture. Stir in the cinnamon stick or ground cinnamon (if using). Simmer the sauce for 20 minutes, allowing the flavors to meld. Remove from heat and stir in the grated cheese and chopped herbs. Season with salt and pepper to taste.

Preparing the Béchamel Sauce:

7. Make Roux: In a medium pot, melt the butter over medium heat. Stir in the flour, salt, and pepper to form a roux. Gradually add the lukewarm milk, stirring constantly, until the mixture thickens into a smooth sauce.
8. Finish Sauce: Remove the pot from heat and stir in the nutmeg (if using), grated cheese, and beaten egg yolks. Season with additional salt and pepper to taste.

Assembling the Dish:

9. Fill Eggplants: Place the baked eggplant halves in a baking dish. Spoon the ground meat sauce generously into each eggplant half.
10. Top with Béchamel: Spoon the béchamel sauce over the meat filling, spreading it evenly.
11. Bake: Reduce the oven temperature to 356°F (180°C). Bake the assembled eggplants for about 20 minutes until the béchamel is golden and bubbling.

Serving

Serve these delicious Greek Stuffed Eggplants hot, garnished with a sprinkle of fresh parsley or mint. Pair with a side salad and crusty bread for a complete meal.

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

Enjoy this Mediterranean delight and savor the blend of rich flavors and comforting textures. Your taste buds will thank you!

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