Stuffed Greek Eggplant

Cook Time 45 minutes

Servings makes 8

Ingredients

3 tbsp extra virgin olive oil

4 medium-large eggplants 

1 onion, finely diced

2 cloves garlic, minced

500g beef mince

Pinch of ground cinnamon

Pinch of ground cloves

1 tsp oregano

250ml (1 cup) red wine

400g crushed tomatoes

Parsley, finely chopped, to garnish

Béchamel sauce

40g butter

40g plain flour 

650ml milk

180g fetta, crumbled

1 egg yolk

Pinch nutmeg

Salt and pepper

Method

Preheat the oven to 180°C.

Cut the eggplant in half horizontally and arrange on a tray. Using a small sharp knife cut the flesh to form a crisscross pattern, ensuring not to pierce the skin. Drizzle with 1-2 tablespoons of oil and season with salt. Bake for 30-35 minutes or until the flesh is soft.

For the meat sauce, heat the remaining oil in a sauté pan over medium heat and add the onions and garlic. Now add the mince and cook, stirring regularly for 5-6 minutes or until well browned. Add spices, oregano and season with salt and pepper. Now add the wine and bring to a boil and then add tomatoes. Lower the heat and cook uncovered for 20-25 minutes or until thick and rich.

For the bechamel, melt the butter in a saucepan. Add the flour and stir with a wooden spoon to make the roux. Now using a whisk, gradually add the milk to ensure there are no lumps. Bring the sauce to boil and once thick remove from the heat and season with salt, pepper and nutmeg. Stir in 3/4 of the cheese and egg yolk.

Using a fork, press down on the flesh of each eggplant half to form a cavity. Fill with the meat sauce and cover with the bechamel. Crumble over the remaining cheese.

Turn the oven to grill function and grill the eggplant for 3-4 minutes or until golden brown. Garnish with parsley.