Stuffed Eggplant (Aubergine) (Melitzanes Papoutsakia)
Beef, aubergine and tomatoes come together in this Turkish dish, fragrant with nutmeg and baked in the oven. It's finished with grated cheese.
1 hr 5 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 35 min · 65 min total
- medium
- 1
Brown onions and meat lightly in butter, stirring constantly. Add tomatoes, salt and pepper.
- 2
Cook covered for about 15 minutes. Remove from heat. Add parsley, egg, 1/4 cup cheese and bread crumbs.
- 3
On the'top' of each Eggplant, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
- 4
Place in baking dish and bake in moderate oven (about 350ºF) until soft and light brown (about 30-45 minutes).
- 5
Insert knife blade into incision and stuff with meat mixture. Prepare bechamel sauce. Melt buter over low heat; add flour, salt,pepper and nutmeg; stir until well blended.
- 6
Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth.
- 7
Add the egg and remaining cheese to the sauce. Pour about a tablespoon on top of each Eggplant.
- 8
Sprinkle with additional grated cheese and dot with butter. If desired, add tomato sauce to the pan.
- 9
Bake in a moderate oven for about 35 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
