Stuffed Eggplant with Bechamel and Cheese
Ingredients
- 6 medium eggplants
- 3 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 cups shredded mozzarella cheese
Meat mixture
- 2 tablespoons olive oil
- 300 grams ground meat
- 1 medium chopped onion
- 2 cloves minced garlic
- 1 chopped green pepper
- 1 teaspoon mixed spices
- 1 teaspoon oregano
- 1/2 teaspoon rosemary
- 1/2 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large peeled and finely chopped tomato
Bechamel sauce
- 2 cups milk
- 3 cups flour
- 1 large egg
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter
Preparation
Set the middle rack in the oven and preheat to 180 degrees Celsius. Prepare a large baking sheet with parchment paper.
Do not peel the eggplants; cut them in half lengthwise. Using a knife, make crosshatch cuts in the flesh.
Place the eggplant halves on the baking sheet in a single layer. Drizzle with olive oil and sprinkle with coarse salt. Bake until golden brown.
For the meat mixture: In a pot, heat olive oil and add ground meat. Stir until the meat is dry. Add chopped onion, minced garlic, mixed spices, oregano, rosemary, cumin, salt, black pepper, and finely chopped tomato. Cook on low heat for a few minutes until the onion softens and the mixture is well combined.
For the bechamel sauce: In a pot, combine milk, flour, egg, salt, and ground nutmeg. Use a hand whisk to mix well. Cook on medium heat with continuous stirring until thickened. Add butter and stir until it melts and incorporates. Set aside to cool slightly.
Using a fork, press lightly on the baked eggplant halves to create a cavity.
Fill the cavities with the meat mixture.
Sprinkle shredded cheddar cheese and some shredded mozzarella cheese over the meat.
Spread the bechamel sauce over the cheese to cover completely.
Sprinkle the remaining shredded mozzarella cheese on top.
Bake until the bechamel sauce is browned. Serve hot.
