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Stuffed Eggplants

Preparation time: 40΄- 45΄

Baking time: 40΄΄

For 4 servings

4 medium eggplants flask-type
½ kg ground beef
1 dried onion (finely chopped)
2 cloves garlic (melted)
500g Milled Tomatoes KYKNOS
½ bunch of parsley (finely chopped)
A little dried oregano
Salt, freshly ground pepper
Olive oil
1 tsp. gruyere or kefalotyri (grated)
Parsley or fresh basil for serving

For the béchamel sauce
3 tbsps. flour or corn flour
2 tbsps. butter
500ml fresh whole milk
1 egg (beaten
A little nutmeg (optional)
Salt, freshly ground pepper

Cut the eggplants in half, carve their flesh with a knife and put them on a plate. Salt them and pour a little olive oil over them. Bake for about 30 minutes until softened. Once you take them out of the oven, press them with the down side of a spoon to make a puddle. If you want, remove some of their crumb.

At the same time, prepare the ground beef: heat a little olive oil and sauté the onion and garlic. Add the ground beef and stir until the it changes color. Add the Milled Tomatoes KYKNOS, the parsley, season and simmer until the sauce thickens.

Prepare the béchamel: roast the flour in butter and pour the milk into the pot. Season with salt and pepper and simmer until the cream thickens, stirring constantly. Remove from the heat, let it cool slightly and add the beaten egg. Stir with quick movements. Finally, add the nutmeg and add half the cheese. Fill the eggplants with the beef sauce.

Cover with the béchamel and sprinkle with the remaining grated cheese. Bake in a preheated oven for about 40 minutes, until their surface is golden brown.