Stuffed Eggplants

Recipe Ingredients

4		Eggplants (small)
		Filling
1/2 cup	118ml	Krinos olive oil - divided
1 1/2 lbs	681g / 24oz	Lean ground beef or lamb
1 cup	62g / 2.2oz	Chopped onion
1		Garlic clove - minced
1 cup	237ml	Water
1/4 cup	59ml	Tomato paste
1/4 cup	23g / 0.8oz	Minced parsley
1 tablespoon	15ml	Allspice
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sauce
1/4 cup	49g / 1.7oz	Butter
3 tablespoons	45ml	Flour
1 cup	237ml	Milk
1		Nutmeg
		Salt - to taste
		Freshly-ground white pepper - to taste
1		Egg yolk
1/2 cup	73g / 2.6oz	Grated Krinos Kefalotyri cheese - divided
1/2 cup	73g / 2.6oz	Toasted bread crumbs

Recipe Instructions

Cut eggplants in half horizontally. Scoop out pulp. Chop and reserve. Heat 1/4 cup oil in a skillet. Fry egg­plants until just soft. Drain.

In a skillet, add remaining oil and saute beef, onion, garlic, and reserved pulp until beef is brown and onion is tender. Add remaining ingredients and simmer for 15 minutes or until liquid is absorbed. Sprinkle eggplant cavities with salt and pepper. Fill and transfer to a baking dish.

Combine butter and flour in a skillet and cook for 5 minutes or until golden. Stir in milk and whisk until smooth and thick. Season with nutmeg, salt and pepper. Add yolk, whisking vigorously. Stir in 1/4 cup grated cheese.

Spoon sauce over eggplants. Sprinkle with bread crumbs and remaining cheese. Bake in a preheated 350 degree oven for 20 minutes.

This recipe yields 8 servings.

Source:
Cookbook Digest, May/Jun, 1996

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