Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia)
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“Mediterranean style stuffed Eggplant dish. Traditionally made with ground lamb but any ground meat can be substituted.”
Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia)
0 recipe photos
READY IN:1hr 5mins |
SERVES:6 |
UNITS:US |
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Ingredients Nutrition
- 2 medium onions, finely chopped
- 1 lb ground beef (lamb preferred)
- 1⁄4 cup butter
- 2 medium tomatoes, chopped
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- chopped parsley
- 1 egg, slightly beaten
- 1⁄2 cup grated hard greek cheese
- 2 tablespoons dry breadcrumbs
- 2 1⁄4 lbs eggplants (about 12)
- 1 cup bechamel sauce (recipe follows)
- 1 egg, beaten
- 1 1⁄2 cups tomato sauce
- bechamel sauce (makes one cup)
- 2 tablespoons butter
- 1⁄8 teaspoon pepper
- 3 tablespoons flour
- 1 dash nutmeg
- 1⁄2 teaspoon salt
- 1 cup milk
Directions
- Brown onions and meat lightly in butter, stirring constantly.
- Add tomatoes, salt and pepper.
- Cook covered for about 15 minutes.
- Remove from heat.
- Add parsley, egg, 1/4 cup cheese and bread crumbs.
- On the'top' of each Eggplant, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
- Place in baking dish and bake in moderate oven (about 350ºF) until soft and light brown (about 30-45 minutes).
- Insert knife blade into incision and stuff with meat mixture.
- Prepare bechamel sauce.
- Melt buter over low heat; add flour, salt,pepper and nutmeg; stir until well blended.
- Remove from heat.
- Gradually stir in milk and return to heat.
- Cook, stirring constantly, until thick and smooth.
- Add the egg and remaining cheese to the sauce.
- Pour about a tablespoon on top of each Eggplant.
- Sprinkle with additional grated cheese and dot with butter.
- If desired, add tomato sauce to the pan.
- Bake in a moderate oven for about 35 minutes.
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Stuffed Eggplant(Aubergine) (Melitzanes Papoutsakia)