Stuffed Greek Eggplant

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is budget-friendly.

currants

🥗Healthier: dried cranberries

💰Cheaper: raisins

Raisins are more affordable and add sweetness.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is a cost-effective alternative.

Cut 4 eggplants in half to feed eight people, making incisions about 3/4 of the way through on a diagonal to create cups for stuffing.

Generously oil and salt the eggplants, then place them on a tray.

Bake the eggplants in the oven for about 45 minutes or until super soft and tender.

In a pan, heat extra virgin olive oil and add 1 finely chopped onion, cooking until softened.

Add 2 bruised and roughly chopped cloves of garlic to the softened onion.

Add spices: clove, a pinch of cinnamon, and lots of dried oregano to the onion and garlic mixture.

Add 500 g of beef mince to the pan, breaking it down with a wooden spoon and coating it in the onion mixture until browned.

Pour in 1 cup of red wine and allow it to boil, cooking off the alcohol until reduced by half.

Add 1 can of crushed tomatoes to the browned meat and simmer for 20 to 25 minutes until thick and rich.

In a pot, melt equal amounts of butter and flour to create a roux.

Slowly add milk to the roux, starting with a small amount to avoid lumps, then whisk vigorously until smooth.

Bring the sauce to a boil until it thickens, then remove from heat and add crumbled feta cheese and 1 egg yolk, whisking to combine.

Press down on the softened eggplant flesh to create an indent, then spoon in the meat sauce, followed by a drizzle of the feta béchamel sauce.

Top with additional crumbled feta if desired, then return to the oven until golden on top.

Once cooked, let cool slightly and garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens