Stuffed Baked Aubergines

Stuffed, slow baked vegetables are always delicious, and the Greeks in my eyes are winners at baking such dishes. I collected this recipe one summer from a local lady, whose Grandmother had passed down to her from generations. I really do hope I have made her proud. Baked aubergines are traditionally known as Paputsakia if you visit Greece, and see this dish on the menu!

15 minutes

1 hour

150ºC

Ingredients

4 large aubergines
1 cup cheddar cheese

- white and grated
oil for frying

- extra virgin olive oil
Meat filling:
400g minced meat

- beef or lamb
1 onion

- chopped
½ cup extra virgin olive oil
2 ripe tomatoes

- skinned and finely chopped
½ cup cold water
½ cup freshly chopped parsley
Sea salt and freshly ground black pepper
Sauce:
60g butter
2 tbsp plain flour
1 ½ cups milk
1 egg

- beaten
Freshly ground black pepper
Sea salt to taste

Instructions

Prepare the aubergines:
01 Cut aubergines in half lengthways. Scoop out a small amount of the centre. Sprinkle with salt and let them stand in water for approx 30-40 minutes to remove the bitter juices.
02 Remove from the water, pat dry and fry in oil until surface lightly browned. Remove and set to one side.
Prepare meat filling:
03 Heat oil, add chopped onion and soften. Add meat and cook for 5 minutes. Now add remaining ingredients, season well and cook on a moderate heat until no liquid is left.
04 Stuff the aubergine with the meat mixture (2tbsp for each aubergine) and arrange them on an oiled baking dish.
Prepare sauce:
05 Melt butter in a pan. Add flour. Add milk and bring to the boil, stirring all the time. Season well. Remove from the heat and add the beaten egg.
Final stage:
06 Ladle sauce over aubergines. Sprinkle with grated cheese. Add half a glass of water to the baking pan and bake in a moderate oven for approx 30 minutes or until sauce is golden brown.