Description
Mediterranean chefs celebrate this rustic Greek stuffed eggplant as a hearty Mediterranean classic. Roasted eggplant shells brim with savory lamb, herbs, and feta, offering you a perfect taste of Greece’s culinary heritage.
Ingredients
Scale
- 4 medium eggplants
- 1 lb (500g) ground beef and/or lamb
- 1 can (400g) chopped tomatoes
- 3 medium fresh tomatoes, chopped
- 3 tbsps olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- ⅔ cup (55g) parmesan, pecorino, or kefalotyri cheese, grated
- 2 tbsps parsley and/or mint
- 1 ⅛ cups (300ml) lukewarm milk
- ⅛ cup (30g) butter
- 2 egg yolks, beaten
- ⅛ cup (30g) all-purpose flour
- 1 stick cinnamon or ½ tsp ground cinnamon (optional)
- Pinch of nutmeg (optional)
- Pinch of sugar
- Salt to taste
- Pepper to taste
Instructions
- Preparation: Salt eggplant halves and let rest in a colander for 30-60 minutes to extract excess moisture. Rinse and thoroughly pat dry, then score flesh in a delicate criss-cross pattern without piercing the skin.
- Initial Roasting: Brush eggplant surfaces with olive oil, seasoning with salt, black pepper, and dried oregano. Roast in a preheated oven at 392°F (200°C) for 30-40 minutes until golden and tender.
- Meat Sauce Development: Sauté onions and garlic in olive oil until fragrant. Introduce ground meat, cooking completely and breaking into fine pieces. Add fresh and canned tomatoes, incorporating a pinch of sugar and ground cinnamon. Simmer for 20 minutes, then fold in crumbled cheese and fresh herbs.
- Béchamel Creation: Melt butter in a saucepan, whisking in flour, salt, and black pepper until smooth. Gradually incorporate milk, continuously stirring to prevent lumps. Remove from heat once thickened, then stir in grated nutmeg, additional cheese, and tempered egg yolks to create a rich, velvety sauce.
- Final Assembly and Baking: Fill roasted eggplant halves generously with meat sauce, then lavishly coat with béchamel. Return to the oven at 356°F (180°C) for 20 minutes until the top becomes golden and slightly crispy.
Notes
- Salt Sweating Technique: Remove excess moisture from eggplant by salting and resting to prevent sogginess and improve texture.
- Knife Scoring Trick: Create shallow criss-cross patterns on eggplant flesh to enhance flavor absorption and ensure even cooking.
- Meat Cooking Precision: Cook ground meat thoroughly until no pink remains to guarantee food safety and optimal flavor development.
- Sauce Smoothing Strategy: Whisk béchamel continuously and add milk gradually to prevent lumps and achieve a silky, creamy consistency.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 5
- Calories: 462
- Sugar: 6g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 104mg