Stuffed Eggplant (Melitzanes Papoutsakia) Recipe
Description: Dive into the flavors of the Mediterranean with this traditional dish featuring tender eggplants stuffed with a savory mixture of ground meat, topped with a creamy béchamel sauce. Perfect for a cozy dinner or a potluck gathering, this recipe offers a delightful fusion of Turkish, Greek, and Middle Eastern influences.
- Cook Time: 35 minutes
- Prep Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
- Calories per Serving: 452.8
- Fat Content: 29.1g
- Saturated Fat Content: 14.8g
- Cholesterol Content: 164.1mg
- Sodium Content: 1578.6mg
- Carbohydrate Content: 27.1g
- Fiber Content: 8g
- Sugar Content: 9.5g
- Protein Content: 23.4g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Onions | 2 |
| Ground Beef | 1 lb |
| Butter | 1/4 cup |
| Tomatoes | 2 |
| Salt | To taste |
| Pepper | To taste |
| Parsley | 1/2 cup |
| Egg | 1 |
| Cheese | 1/2 cup + additional for topping |
| Eggplants | 2 |
| Bechamel Sauce | See recipe below |
| Bread Crumbs | 2 1/4 cups |
| Flour | 1 cup |
| Nutmeg | Pinch |
| Milk | 3 cups |
| Tomato Sauce | Optional |
Instructions:
-
Prepare Meat Mixture:
- In a skillet, lightly brown onions and ground beef in butter over medium heat, stirring constantly.
- Add diced tomatoes, salt, and pepper. Cook covered for about 15 minutes until flavors meld.
- Remove from heat and stir in chopped parsley, one beaten egg, 1/4 cup of cheese, and bread crumbs. Set aside.
-
-
Prepare Eggplants:
- Preheat your oven to 350°F (175°C).
- Wash the eggplants and slice them in half lengthwise. On each half, peel an inch strip from one end to the other and make an incision along the strip, leaving about an inch intact at each end.
- Place the eggplants in a baking dish and bake in the preheated oven for 30-45 minutes, or until soft and lightly browned.
- Once baked, remove from the oven and carefully insert a knife blade into each incision, creating a pocket for the meat mixture.
-
Stuff Eggplants:
- Fill each eggplant pocket generously with the prepared meat mixture.
-
Prepare Bechamel Sauce:
- In a saucepan, melt butter over low heat.
- Stir in flour, salt, pepper, and a pinch of nutmeg until well combined.
- Remove from heat and gradually whisk in milk.
- Return the saucepan to heat and cook, stirring constantly, until the sauce thickens and becomes smooth.
- Beat an egg and stir it into the sauce along with the remaining cheese.
-
Assemble and Bake:
- Pour about a tablespoon of the prepared bechamel sauce over the top of each stuffed eggplant.
- Optionally, you can add tomato sauce to the baking dish for extra flavor.
- Sprinkle additional grated cheese over the eggplants and dot with butter.
- Bake in the preheated oven for about 35 minutes, or until the cheese is golden and bubbly.
-
Serve and Enjoy:
- Once baked, remove the stuffed eggplants from the oven and let them cool slightly before serving.
- Garnish with fresh parsley if desired, and serve warm. Enjoy the delightful flavors of this Mediterranean-inspired dish!
Keywords:
Lamb/Sheep, Meat, Turkish, Greek, Southwest Asia (Middle East), Asian, European, Potluck, Weeknight, Oven, < 4 Hours
Indulge in the rich flavors of this Stuffed Eggplant recipe, where each bite is a culinary journey through the Mediterranean! Whether enjoyed as a comforting weeknight meal or shared at a potluck gathering, this dish is sure to impress with its tantalizing blend of spices and textures.
