If you like eggplant then you will love this dish.

The recipe looks long but it really isn't.

PREP TIME 30 minutes
COOK TIME
SERVINGS 4

INGREDIENTS​

Eggplants​

• 4 Eggplants halved and scored
• Olive oil, salt and pepper to taste

Meat Sauce Mixture​

• 2 tablespoon Olive oil for sautéing
• 1 Red onion (large) finely chopped
• 5 Garlic cloves minced
• 500 grams Beef mince
• ½ cup Red wine or substitute with beef stock
• 400 grams Crushed tomatoes
• ¼ teaspoon Cinnamon
• ¼ teaspoon Nutmeg
• 1 teaspoon Black pepper
• ½ tablespoon Salt
• 1 teaspoon Dried oregano
• ½ teaspoon Dried thyme
• 1 tsp Sugar
• 2 tablespoons Fresh parsley chopped, keep some to the side for garnish
• 2 tablespoons Fresh mint chopped

Bechamel Sauce + Topping​

• 3 tablespoons/ 60g Unsalted butter
• 2 1/2 tablespoons/ 50 grams Plain flour
• 400 ml Milk
• 1 Egg yolk only
• ¼ teaspoon Nutmeg
• 2 tablespoons parmesan or kasseri cheese
• 2 tablespoons parmesan, for topping

INSTRUCTIONS​

Preparing the eggplants​

• 1. Halve and Score the Eggplants: Start by halving your eggplants lengthwise. Sprinkle lightly with salt and leave for 20 minutes.
• 2. Using paper towel wipe of salt and liquid from Eggplants
• 3. With a sharp knife, score the flesh in a diamond or checkered pattern, making sure not to cut all the way through to the skin.
• 4. Place on Baking Tray: Arrange the flesh of the eggplant side up on a baking tray lined with parchment paper, keeping the skin side down.
• 5. Season and Bake: Drizzle each eggplant with olive oil, and season with salt and black pepper. Bake in a preheated oven at 175°C fan-forced for about 30 minutes, or until the flesh is tender and can be easily mashed with a fork.
• 6. Create the Hollow: Remove from the oven and use a fork to gently mash down the eggplant flesh, creating a hollow or “little shoe” shape.

• Cooking the meat mixture

• 1. Sauté the Onion and Garlic: In a large pan, heat 2 tablespoons of olive oil over medium-high heat. Add the finely chopped red onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.​

• 2. Add the Ground Beef: Stir in the ground beef. Cook, breaking it up with a spoon, until it’s browned and no longer pink.
• 3. Pour in the Red Wine: Add the red wine to the pan to deglaze, scraping up any browned bits. Let it simmer for a couple of minutes to cook off the alcohol and infuse the meat with flavour.
• 4. Incorporate the Crushed Tomatoes and Spices: Add the crushed tomatoes, cinnamon, nutmeg, oregano, thyme, black pepper, and a pinch of sugar to balance the acidity. Stir well to combine, letting the spices blend into the sauce.
• 5. Add Fresh Herbs: Stir in the chopped parsley and mint. Allow the mixture to simmer gently for about 10 minutes, until the sauce is thickened.
• 6. Season to Taste: Add a bit more salt or black pepper if needed, and remove the bay leaves before using the filling.
  

  Making the Bechamel Sauce​

• 1. Create the Base: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously until they combine to form a creamy paste.​

• 2. Add the Milk Slowly: Gradually pour in the milk, whisking constantly to avoid lumps. Continue adding the milk slowly, allowing the sauce to thicken and develop a smooth, velvety texture.​

• 3. Incorporate the Egg Yolk: Once the sauce has thickened, remove it from the heat and whisk in the egg yolk to add richness.​

• 4.Add Cheese and Nutmeg: Stir in the grated parmesan cheese, along with the nutmeg.​

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  Assembly and Cooking​

• Preheat the Oven: Preheat your oven to 175°C fan-forced to get it ready for baking the assembled little shoes.​

• Fill the Eggplants: Take each hollowed eggplant and spoon the prepared meat mixture into the center, pressing down lightly to ensure it’s packed well.​

• Top with Béchamel Sauce: Spoon the béchamel sauce over the meat filling in each eggplant, spreading it evenly for a smooth, creamy topping.​

• Add Cheese Topping: Sprinkle the remaining cheese on top of the béchamel. This extra grated cheese will help create a golden, melted layer on top when baked.​

• Bake: Place the stuffed eggplants back into the oven and bake for about 20 minutes, or until the tops are golden brown and bubbling.​

• Rest Before Serving: Once out of the oven, allow to rest for a few minutes before serving. Sprinkle with freshly chopped parsley.​

• NOTES​

• 1. You can substitute the beef mince with whether lamb, chicken or pork mince​

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  2. If you want no meat the substitute with mushrooms, do the recipe exactly the same except use chopped mushrooms​

• 3. Serve as a meal by itself with a Garden Salad or as an entree​

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[Milica]

Looks Delicious! Love Eggplant - what a great way to have this as meal, it looks delicious, Yummo, thankyou Suzanne:_)