- 3 eggplants
- 300 g minced beef
- 1 large red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 glass of red wine
- 1 diced tomatoes
- 1 cinnamon stick
- 1 tsp oregano
- 200 g EPIROS Feta cheese
- 100 gr flour
- 100 g EPIROS butter
- 900 ml milk
- 2 egg yolks
- a pinch of nutmeg
- olive oil
- salt and freshly ground pepper
- 1 tbsp smoked paprika
Cut eggplants in two and carve them crosswise. Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants with skin facing up in a baking pan and bake for 40’ or until softened.
Place a large pan on medium heat add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine. Stir in tomatoes, the cinnamon, a pinch of sugar, the oregano and season. Bring to boil, turn heat down and simmer with the lid on for about 30’.
Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; whisking constantly. Away from the fire, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk in crumbled EPIROS Feta cheese.
Layer the eggplants at the bottom of a baking pan, with the skin down. Sprinkle the eggplants with some EPIROS Feta cheese and spoon the meat sauce on top of each piece. Top with the béchamel sauce. Bake at 180C for 20’, until nicely coloured.
Plating: Serve stuffed eggplant dusted with smoke paprika.