Stuffed aubergines

Stuffed aubergines can be served as a starter, as a tapas dish or as a supper dish.  They originate in Greece and are typical of Greece cuisine.

Preparation Time: 20 Mins

Cooking Time: 70 Mins

Total Time: 2 Hrs

Ingredients

For 2 servings…

2                    Aubergines

                      Pepper      

                      Salt          

                      Olive oil    

For the filling

½ tbs             Olive oil    

80 gms            Mince  - beef          

1                    Onion  - small, chopped finely  

½ tsp             Oregano    

1 pinch            Cinnamon  

1 clove            Garlic  - chopped finely          

40 ml              Wine  - red 

120 gms          Tomatoes  - chopped

                      Pepper      

                      Salt          

10 gms            Kefalotyri cheese  - grated      

For the Béchamel

8 gms             Butter       

8 gms             Flour        

80 ml              Milk         

1                    Egg yolk    

1 pinch            Nutmeg     

                      Pepper      

                      Salt          

17 gms            Kefalotyri cheese  - grated      

Method

Cut the aubergines in half lengthwise and score the flesh in a crisscross manner.  Season the cut sides generously with salt and set aside for 20 minutes.  Rinse and pat dry with absorbent kitchen towel.

Preheat the oven to 200°C.

Season the aubergines, cut-side up, with pepper and a drizzle of olive oil.  Place the cut-side down onto a baking tray and cook for 30 minutes or until tender.

To prepare the meat filling…

Heat the olive oil in a small pan and fry the minced beef and onion for 5 minutes until the meat is browned and the onions softened.  Add the oregano, cinnamon and garlic and cook for a further minute.

Stir in the red wine and the tomatoes.  Simmer gently until all the liquid has been absorbed.  Season, to taste.  Stir in the cheese and set aside.

To make the sauce…

Melt the butter over a medium heat and then blend in the flour.  Cook, stirring, for 30 seconds to

lightly brown the roux.  Gradually blend in the milk to form a smooth sauce.

Remove from the heat and whisk in the egg yolk, a good pinch of nutmeg and salt and pepper.

To assemble the dish…

Spread the meat mixture over each half aubergine to within 1 cm of the edge. Spoon on the Béchamel sauce and sprinkle each with cheese. Bake for 15-20 minutes or until piping hot and golden.

Variations

If Kefalotyri cheese is not available, replace it with Parmesan or even a hard Cheddar…

Wine recommendations

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Fitou