Description
Mediterranean charm fills this Greek stuffed eggplant with rich layers of tradition and flavor. Creamy feta, aromatic herbs, and tender eggplant combine in a delightful dish you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 4 medium eggplants
- 1 pound (500g) beef and/or lamb ground
- 1 can (400g) chopped tomatoes
- 3 medium fresh tomatoes, chopped
Cheese and Dairy:
- ⅔ cup (55g) parmesan, pecorino, or kefalotyri cheese, grated
- 1 ⅛ cup (300ml) lukewarm milk
- ⅛ cup (30g) butter
- 2 egg yolks beaten
Seasonings and Additional Ingredients:
- 3 tablespoons olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- 2 tablespoons parsley and/or mint
- 1 stick cinnamon or ½ teaspoon ground cinnamon (optional)
- Pinch of sugar
- Salt to taste
- Pepper to taste
Béchamel Sauce Specific Ingredients:
- ⅛ cup (30g) all-purpose flour
- Pinch of nutmeg (optional)
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 392°F (200°C), preparing a parchment-lined baking sheet for the eggplant.
- Trim the eggplant ends if desired, then slice lengthwise. Sprinkle with salt and let rest in a colander for 30-60 minutes to draw out moisture. Rinse thoroughly and pat dry with paper towels.
- Create a delicate criss-cross pattern on the eggplant flesh without piercing the skin, which will enhance cooking and flavor absorption.
- Generously coat the eggplant’s cut surfaces with olive oil, then season with salt, black pepper, and dried oregano.
- Roast the eggplant halves in the preheated oven for 30-40 minutes until they become soft and golden.
- In a skillet over medium heat, sauté chopped onions in olive oil for approximately 5 minutes until translucent. Add minced garlic and cook for an additional 3 minutes.
- Introduce ground meat to the skillet, breaking it apart and cooking completely for about 10 minutes, ensuring no pink remains.
- Incorporate fresh and canned tomatoes into the meat mixture, along with a pinch of sugar and ground cinnamon. Simmer gently for 20 minutes, then remove from heat and fold in crumbled cheese and fresh herbs.
- Prepare the béchamel sauce by melting butter in a separate saucepan. Whisk in flour, salt, and black pepper until smooth. Gradually pour in milk, continuously whisking to prevent lumps and create a creamy consistency.
- Remove the béchamel from heat once thickened. Stir in grated nutmeg, additional cheese, and tempered egg yolks to create a rich, velvety sauce.
- Fill the roasted eggplant halves generously with the meat sauce, then lavishly cover with béchamel. Return to the oven at 356°F (180°C) for 20 minutes until the top becomes golden and slightly crispy.
Notes
- Baking this dish transforms simple ingredients into a culinary masterpiece bursting with Mediterranean flavors.
- Salting eggplant helps draw out moisture, reducing bitterness and creating a more tender texture during roasting.
- Criss-cross scoring allows seasonings to penetrate deeply, ensuring every bite is packed with aromatic herbs and spices.
- Layering meat sauce and creamy béchamel creates a luxurious combination that elevates the humble eggplant to gourmet status.
- Slow simmering of tomatoes and meat develops rich, complex flavors that meld beautifully with the soft, roasted eggplant.
- Final golden-brown baking gives the dish a crispy top and brings all the ingredients together in a mouthwatering finale.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 120 mg