Description
Greek stuffed eggplant with meat sauce topped with a rich béchamel is one of the heartiest and most filling Mediterranean dishes. Perfect for main course and family dinners.
Ingredients
- 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
- ⅔ cup (55g) parmesan or 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 ⅛ cup (300ml) lukewarm milk
- ⅛ cup (30g) all-purpose flour
- ⅛ cup (30g) butter
- ⅔ cup (55g) parmesan or pecorino or kefalotyri cheese, grated
- 2 egg yolks, beaten
- Pinch of nutmeg (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 392°F (200°C).
- The Eggplant: Trim ends and halve lengthwise. Sprinkle lightly with salt and set aside 30-60 minutes. Rinse and dry. Score flesh with criss-cross cuts without piercing the skin. Brush with olive oil, season with salt, pepper, oregano. Bake cut-side down 30–40 minutes until softened and lightly golden. Set aside.
- Ground Meat Sauce: In a large pan, heat olive oil over medium heat. Sauté onion 5 minutes, add garlic 3 minutes. Add ground meat and sauté 10 minutes. Add tomatoes, sugar, cinnamon (optional), simmer 20 minutes until liquid reduces. Remove from heat, add cheese and parsley/mint. Cool.
- Béchamel Sauce: Melt butter in a small pot over medium-low heat. Add flour, salt, and pepper, stir a few minutes. Gradually add lukewarm milk in 3–4 additions, stirring vigorously each time. Remove from heat, add nutmeg, cheese, egg yolks, salt, and pepper. Stir until sauce thickens.
- Assembling: Fill eggplant halves with meat sauce. Top with béchamel. Bake at 356°F (180°C) for 20 minutes until browned. Garnish with fresh parsley and serve.
Notes
- Milk should be at least room temperature; cold milk may cause lumpy sauce.
- Let béchamel cool a few minutes before adding egg yolks to prevent curdling.
- Optional: Serve with a fine dry red wine.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Greek