Greek Baked Stuffed Eggplants with Feta | Charalambides Christis

Instructions

1. Preheat the oven to 185 ° C, on the fan setting and prepare the middle shelf of the oven.
2. Cut the eggplants in half and remove most of their flesh. Finely chop it, sprinkle a little salt on it and keep it aside.
3. Place a large and deep pan over medium to high heat. Add 2 tablespoons of oil and immediately afterwards, in batches, add the chopped eggplants with the cut part facing downwards. Sauté for 3-4 minutes, until they soften a little and get a little colour. Remove from the pan and set aside. Repeat the process for the remaining eggplants.
4. In the same pan over medium heat, add 3 tablespoons of oil and immediately after, add the chopped onion, sauté for about 5 minutes until softened and translucent. Add the minced meat and garlic, increase the heat and with a wooden spatula press and break the minced meat and continue to sauté until all the pieces of minced meat are sautéed.
5. Add the tomatoes, the eggplant pieces together with the parsley, the pepper, the allspice, the coriander, and the oregano. Reduce heat and simmer for about 10 minutes to combine all ingredients and for the tomato juice to be absorbed. Season with salt and pepper, add the feta and stir.
6. It's time for the Bechamel! In a small saucepan, boil the milk over low heat and keep it aside.
7. Place a medium-sized saucepan over low heat and add the butter and stir with a whisk. Once it melts and foams, start adding the flour little by little and beat non-stop until it is thick enough.
8. At this point, start to add the hot milk, a little at a time and continue to beat quickly. Add the nutmeg, salt and pepper and continue to add the milk and then beat well in order to achieve a nice thick cream.
9. Remove from the heat and let it cool for 5 minutes. While mixing the sauce with the whisk, add the yolks at a slow and steady pace. Now the béchamel should be ready.
10. To set up the eggplants, use a large baking tray and place the cut eggplants with the cut part facing up. Add a little of the mixture and compact the mixture to fill the eggplants evenly.
11. Finally, use a spoon and add some of the béchamel sauce. Also, add some slices of cherry tomatoes. Cook for 50 minutes for the eggplants to soften and for the béchamel to turn golden. Remove from the oven and leave to cool for 15 '. Sprinkle a little parsley on top and serve.