GREEK STYLE MEAT STUFFED EGGPLANTS

GREEK STYLE MEAT STUFFED EGGPLANTS image

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 eggplants, 2 1/4 lbs total, halved lengthwise: SKINNY only (big ones take too long to cook thru)
1 cup olive oil
3 scallions, finely chopped
1 onion, grated
1 lb, 2 oz ground beef
1 lb, 2 oz peeled, seeded, and chopped fresh or canned tomatoes
1/2 cup finely chopped fresh parsley
Salt and pepper
1 egg white
2 egg yolks, lightly beaten
1 cup grated kefalotiri or Parmesan cheese
1 1/2 cups thick White Sauce (see below)
2 tomatoes, thinly sliced
1/2 cup hot water
For White Sauce:
1 cup milk
1 tablespoon butter
1 tablespoon all-purpose flour
Pinch of ground nutmeg
Salt and white pepper

Steps:

1. Make 2-3 slashes in the flesh of each eggplant half with a knife, taking care not to cut through the outer skin. Sprinkle liberally with salt and let drain in a colander for 1 to 2 hours. Rinse under cold running water and squeeze out excess moisture. 2. Heat half the oil in a skillet or frying pan. Add eggplants and cook over med. heat for 6 to 8 minutes, until lightly browned. Remove from skillet and drain on paper towels. Put in an ovenproof earthenware dish, flesh side up. 3. Heat remaining oil in a pan. Add scallions and onion and cook over low heat for 5 mins, until softened. Stir in ground beef and cook for about 10 minutes, until lightly browned. Add chopped tomatoes and parsley, season with salt and pepper, and mix well. Reduce the heat, cover, and simmer for 10 minutes, until the sauce has reduced. Remove from heat and let cool. 4. Preheat the oven to 350 degrees. Lightly beat the egg white and stir it into the meat mixture. With the back of a large spoon, press a cavity in the center of each eggplant half and divide the filling evenly into each eggplant "shell," heaping it up. Fold the egg yolks and half the grated cheese into the White Sauce and spread the sauce evenly over the stuffed eggplants. 5. Make the White Sauce: Pour milk into a small pan and bring just to a boil. Remove from heat. Melt butter in a pan, stir in flour, and cook for 1 min, stirring often. Remove pan from heat and slowly pour in hot milk, stirring constantly with a whisk until mix is smooth. If lumps form, strain sauce into another pan. Return sauce to med. heat and simmer, stirring constantly, for about 15 minutes, until thickened and smooth. Remove from heat. Season with nutmeg, salt, and white pepper. To enrich sauce, add 1 or 2 egg yolks. For a velvety sauce, stir in 4 tbs heavy cream. 6. Garnish with tomato slices, sprinkle with remaining cheese, and season w/ pepper. Pour the hot water into the dish and bake for about 1 hour, or until the tops are golden brown.