← Nouns Cooking · Greek

Ingredients

• 4 medium aubergines, halved lengthways
• 4 tbsp olive oil, plus extra for brushing
• 500 g beef or lamb mince
• 1 Onion, finely chopped
• 2 cloves Garlic, chopped
• 100 ml Red wine
• 400 g tin chopped tomatoes
• 1 Cinnamon stick
• 1 tsp Dried oregano
• 2 tbsp Parsley, chopped
• 50 g Butter
• 50 g Plain (all-purpose) flour
• 500 ml whole milk, warmed
• 1 egg yolk
• 1 pinch Nutmeg
• 80 g kefalotyri or parmesan, grated
• Salt
• Black pepper

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Score the cut sides of the aubergines in a criss-cross, brush with oil and season. Roast cut-side up on a tray for 30–35 min until the flesh is soft.
2. Meanwhile, heat the oil in a pan over medium heat and soften the onion for 5 min. Add the garlic, then the mince, and fry on high for 8 min until browned.
3. Add the wine and let it bubble for 1 minute, then the tomatoes, cinnamon, oregano and seasoning. Simmer for 20–25 min until thick. Remove the cinnamon and stir in the parsley.
4. For the béchamel, melt the butter, stir in the flour for 1 minute, then whisk in the warm milk gradually and simmer for 5 min until thick. Off the heat, add the nutmeg and half the cheese, cool for a few minutes and whisk in the yolk.
5. Press the aubergine flesh down with a spoon to make a hollow. Fill each with the meat sauce, top with a thick layer of béchamel and sprinkle with the remaining cheese.
6. Turn the oven down to 180°C (160°C fan, 350°F) and bake for 25–30 min until golden on top. Rest for 10 min before serving.

Tips

• Make the meat sauce a day ahead to speed things up.
• For a vegetarian version, fill them with lentils or bulgur cooked in the same spiced tomato sauce.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitras Dishes