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
- Cut the eggplants lengthwise from stem and sprinkle with salt and let drain 1 hour.
- In a saucepan heat the oil.
- Add the onion and cook until soft.
- Add lamb or ground beef and stir until brown.
- Add the tomatoes, tomato paste, oregano, cinnamon, salt, pepper, wine and 1/4 cup water.
- Cover and simmer for 15 minutes - stir occasionally.
- Remove lid and cook until the mixture is dry - STIR FREQUENTLY.
- Pat eggplants dry with paper towels. Scoop out the pulp.
- Chop half and mix with meat mixture. Discard the other half or save for another dish.
- Preheat the oven to 350
- 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.
- Fill each eggplant with meat mixture.
- Place in a casserole dish.
- Top with sauce.
- Sprinkle with remaining cheese.
- Bake for 20 minutes or until the cheese is lightly browned.
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