Stuffed Eggplant

Ingredients

• 2 large Eggplant (cut in half lengthwise, flesh scored in a crosshatch pattern)
• 3 tablespoons Olive Oil (extra-virgin for roasting)
• 1 pound Ground Beef (80% lean, can substitute half lamb for authentic flavor)
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 cup Tomato Puree (or crushed tomatoes)
• 0.25 cup Red Wine (optional, adds depth)
• 0.25 teaspoon Cinnamon (ground)
• 1 teaspoon Oregano (dried)
• to taste Salt
• to taste Black Pepper
• 4 tablespoons Unsalted Butter (for béchamel)
• 4 tablespoons All-Purpose Flour (sifted)
• 2 cups Milk (whole milk for richness)
• 0.25 teaspoon Nutmeg (freshly grated if possible)
• 0.5 cup Kefalotyri Cheese (grated; can substitute Parmesan)

Instructions

1. Prepare Eggplant

   Slice the eggplants lengthwise into halves, score the flesh in a cross‑hatch pattern, brush with olive oil, and place on a baking sheet. Sprinkle lightly with salt and let sit for 30 minutes to draw out bitterness.

   Time: PT30M

2. Roast Eggplant

   Preheat the oven to 400°F (200°C). Roast the salted eggplant halves for 20 minutes, flesh side up, until softened and lightly browned.

   Time: PT20M

   Temperature: 400°F

3. Make Meat Sauce (Kima)

   While the eggplant roasts, heat 2 tbsp olive oil in a frying pan over medium heat. Sauté the chopped onion until translucent (5 minutes), add minced garlic and cook 1 minute. Add ground beef, breaking it up, and brown for 6‑8 minutes. Stir in tomato puree, red wine, cinnamon, oregano, salt, and pepper. Simmer gently for 15 minutes until thickened.

   Time: PT20M

4. Prepare Béchamel Sauce

   In a saucepan melt butter over medium heat. Whisk in flour and cook 2 minutes to form a roux. Gradually whisk in warm milk, continuing to stir until the sauce thickens and coats the back of a spoon (about 5 minutes). Remove from heat and stir in nutmeg, half of the grated kefalotyri, salt, and pepper.

   Time: PT7M

5. Assemble the Dish

   Place the roasted eggplant halves flesh side up in a baking dish. Spoon a generous amount of meat sauce into each cavity. Drizzle a thin layer of béchamel over the meat, then top with the remaining béchamel and sprinkle the rest of the grated kefalotyri cheese.

   Time: PT5M

6. Bake to Finish

   Return the assembled dish to the oven and bake at 375°F (190°C) for 20‑25 minutes, until the béchamel is bubbling and the cheese is golden brown.

   Time: PT25M

   Temperature: 375°F

7. Rest and Serve

   Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

25g

Fat

18g

Fiber

6g