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    GREEK STUFFED EGGPLANT


    Source of Recipe


    From Silver Seas Cruis Lines


    List of Ingredients


    • 3 eggplants
    • Salt and pepper
    • Extra Virgin Olive Oil
    • 1 onion finely chopped
    • 1 lb ground beef or lamb
    • 2 tomatoes peeled and chopped
    • 1 Tbsp tomato paste
    • 1 Tbsp chopped oregano
    • 1/2 tsp ground cinnamon
    • 1/4 cup dry white wine


    Instructions


    1. Cut the eggplants lengthwise from stem and sprinkle with salt and let drain 1 hour.
    2. In a saucepan heat the oil.
    3. Add the onion and cook until soft.
    4. Add lamb or ground beef and stir until brown.
    5. Add the tomatoes, tomato paste, oregano, cinnamon, salt, pepper, wine and 1/4 cup water.
    6. Cover and simmer for 15 minutes - stir occasionally.
    7. Remove lid and cook until the mixture is dry - STIR FREQUENTLY.
    8. Pat eggplants dry with paper towels. Scoop out the pulp.
    9. Chop half and mix with meat mixture. Discard the other half or save for another dish.
    10. Preheat the oven to 350
    11. To make the sauce in a sacuepan melt the butter, stir in the flour and cook 2 minutes. Stir over low heat. Remove from heat and gradually stir in the milk. Return to heat. Stir until thick and smooth. Simmer 5 minutes stirring. Season with salt and pepper. Stir in tow thirds of the cheese.
    12. Fill each eggplant with meat mixture.
    13. Place in a casserole dish.
    14. Top with sauce.
    15. Sprinkle with remaining cheese.
    16. Bake for 20 minutes or until the cheese is lightly browned.
 

 

 

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