Melitzanes Papoutsakia (Greek Stuffed Eggplant)
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- 1 medium
- onion, chopped
- 2 clove
- garlic, chopped
- 1/2 lb
- lean ground beef
- tomatoes, chopped
- 1/4 c
- white wine
- 1/2 c
- parsley, chopped
- 1/2 tsp
- cinnamon, optional
- kosher salt and freshly ground black pepper
- tomato, sliced
- 1 c
- bechamel sauce
- 1 c
- kefalotyri cheese or pecorino-romano
- 2 Tbsp
- butter, unsalted
- 2 Tbsp
- all purpose flour
- 1 1/4 c
- kosher salt and freshly ground black pepper to taste
- freshly grated nutmeg
1Cut the eggplants in half lengthwise and scoop out the middle leaving the shell about 1/8 inch thick.
Heat the oil in a pan. Add the onions and saute until translucent. Add the garlic and saute until fragrant.
Chop and add the eggplant that was removed from the shells. Add the ground beef and cook until it is browned.
Add the tomatoes, wine, cinnamon, parsley, salt and pepper, cover and simmer for 20 minutes. Spread some of the cheese over the bottom of the eggplant shell. Fill the shell with the stuffing. Cover with the bechamel sauce. Place a slice of tomato on top. Cover with the remaining cheese.
Bake in a preheated 350-degree oven until the bechamel sauce and the cheese are browned, about 60-90 minutes.
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes.
Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add nutmeg and salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.