Stuffed Eggplants / Papoutsakia

Stuffed Eggplants

Ingredients

• Eggplants
• Minced beef
• Onion
• Garlic
• 2 tomatoes on the grater
• 1 wine glass of white wine
• 1 bay leaf
• 2 tbsp homemade tomato sauce
• 2 spices
• Oil salt pepper
• For the béchamel
• 100 g of butter
• 100 g of flour
• 1 litre of milk
• A little nutmeg
• 1 egg
• 1/2 cup grated pecorino or any other cheese you like

Directions

1. I cleaned the eggplants, cut a little inside them and made them into "shoe shape". I put a little oil and grilled them until they were soft. I prepared the minced meat by frying it for a while, then I added the chopped onion and garlic, I added the wine, I let it evaporate a little and I added the tomatoes, the sauce, salt, pepper and the spices with the bay leaf. I poured some water and let it boil until it stays only with it's juices.
2. For the béchamel, I melted the butter and added the flour, stirring constantly with a wire whisk. Little by little I pour in the warm milk and mix until it thickens. I take it off the heat. I add the egg, nutmeg and cheese and mix well to homogenize and become a smooth cream. I fill the eggplants with the minced meat on top of the bechamel, a little grated cheese and bake until it gets a nice color.
3. from Αλεξάνδρα Κυριακή