Stuffed eggplant with beef and bechamel

Instructions

1. Make the bechamel sauce: Melt the butter, over medium-low heat, add the flour and stir until you get a wet paste with no lumps. Continue to cook for 1-2 minutes, while stirring to prevent it from burning. Slowly start adding the milk, a few tablespoons at a time, until it gets all incorporated. Season with salt, pepper and freshly grated nutmeg.
2. Prepare the eggplants Preheat oven to 200°C. Cut eggplants in half lengthwise. Using a sharp knife, make crisscross cuts into the flesh. Do not cut the skin. Brush the cut sides with olive oil, and sprinkle with salt. Place the halves, cut side down, on a baking tray, and roast for 30 minutes, or until the eggplant is soft. Remove the eggplant from the oven. Let the cool down and and scoop out most of the flesh. Chop the eggplant pulp roughly and set aside. Arrange the eggplant cavities in a baking dish.
3. While the eggplant is roasting, slice the onion. Heat the remaining 2 tbsp of olive oil and add the onion and garlic. Cook on low heat for 10 minutes, until the onions have caramelized. Add the ground meat, pressing with fork to make small pieces.
4. Season with salt and pepper and cook for a few minutes until browned. Add the can red wine, tomato paste and chicken stock. Cook for 10 minutes and add tomato passata, thyme, paprika, oregano, and salt and pepper to taste. Add the chopped eggplant flesh and mix everything well. Cook for 5 minuteor until most water evaporates.
5. Remove from the heat, and spoon the mixture over the eggplant cavities, distributing it evenly. Freeze leftover filling and use for you next eggplant dinner or as a filling for empanadas. Top each eggplant half with 1-2 tbsp bechamel sauce, and sprinkle the grated cheese on top. Bake for 15 minutes until you get a nice cheesy crust.
6. Serve by layering a bechamel spoon on a plate. Set an eggplant half on top. Sprinkle over fresh thyme.

• Servings : 4
• Ready in : 60 Minutes
• Course : Main courses
• Recipe Type : beef, Meat, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Bacon, Béchamel Sauce, Chicken stock, Cumin, Dried hot chilis, Dried oregano, Eggplant, Garlic, Lean minced beef, Mozzarella cheese, Olive oil, Onion, Potatoes, Red pepper, Red wine, Salt, Thyme, Tomato puree