Melitzanes Papoutsakia (Stuffed Eggplants-Greek recipe)

Τry the most delicious traditional Greek recipe for eggplants with minced meat and béchamel

Ingredient

• 4 eggplant flasks
• olive oil
• Salt Pepper

For the minced meat

• 500 g ground beef (olive)
• 6 tbsp olive oil
• 1 large onion, finely chopped
• 2 cl. Garlic
• 1 tbsp tomato paste
• 1 glass of white wine
• 1 package of tomato cone
• 1 cinnamon stick
• 1 bay leaf
• Salt Pepper

For the béchamel

• 50 g butter
• 50 g flour
• 500 g of hot milk
• salt, pepper, nutmeg
• 2 egg yolks
• grated gruyere

Execution

1. Cut the aubergines in half.
2. Carve inside with a knife, put them in a pan with oil paste.
3. Put olive oil, salt and pepper in each eggplant and bake at 200 degrees for 30 minutes.
4. Then take the aubergines out of the oven, remove the inside with a spoon (leaving only a little) and chop it finely, we will add it to the minced meat.

For the minced meat

1. Put olive oil in a saucepan and sauté the onion over medium heat until soft and add the minced meat.
2. Turn up the heat and sauté until it turns brown.
3. Add the chopped eggplant and garlic.
4. When it gets colored, add the tomato paste, sauté for a minute and then quench with the wine and let the alcohol evaporate for a minute.
5. Add the cinnamon, the bay leaf, the tomato conse cassette, salt and pepper and let it boil on a medium heat for 15 minutes.

For the béchamel

1. Put the butter in a saucepan and when it melts add the flour.
2. Saute for 2 minutes over medium to high heat.
3. Add the hot milk in 3 portions and stir constantly with a whisk.
4. Remove the pot from the heat and add salt, pepper, nutmeg and yolks

For setting up

1. Fill the aubergines with minced meat, add 3-4 tablespoons béchamel on top.
2. Grate a little gruyere on top, sprinkle with a little breadcrumbs and bake at 200 degrees on the heating elements until they are granulated.