Name: Greek Stuffed Eggplant
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Ingredients: 4 medium eggplants; 3 tablespoons olive oil; Salt, pepper, oregano to taste; 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; 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

Description

Greek Stuffed Eggplant, or ‘Melitzanes Papoutsakia’ (little shoe eggplants), is a classic dish that marries the deep, rich flavors of the Mediterranean. This recipe involves layers of soft, baked eggplant filled with a savory ground meat sauce, topped with a creamy béchamel that gently browns in the oven, creating a comforting, satisfying meal.

Ingredients

Scale

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

Instructions

Preheat oven to 392°F (200°C).
The Eggplant: Trim ends (optional) and halve lengthwise. Place in a colander, sprinkle with salt (optional), and set aside for 30-60 minutes. Rinse and dry with paper towels. Score the flesh in a criss-cross pattern without piercing the skin. Brush with olive oil, and season with salt, pepper, and oregano. Bake on a parchment-lined pan at 392°F for 30-40 minutes until softened.
Ground Meat Sauce: In a skillet over medium heat, sauté onion in olive oil for 5 minutes, add garlic for 3 minutes, then add ground meat and cook for 10 minutes. Add fresh and canned tomatoes, sugar, cinnamon, and simmer for 20 minutes. Off heat, stir in cheese and herbs.
Béchamel Sauce: Melt butter in a pot, stir in flour, salt, and pepper. Gradually add milk, stirring constantly until thick. Remove from heat, add nutmeg, cheese, egg yolks, salt, and pepper.
Assembling: Fill eggplant halves with meat sauce, top with béchamel, and bake at 356°F for 20 minutes.

Prep Time: 1 hour
Cook Time: 1 hour

Nutrition

Calories: 4