of canned tomatoes (passata is good and freshly grated tomatoes even better)
of tomato paste
and pepper to taste
of plain flour
of lukewarm milk
of grated kefalotyri cheeseCut the eggplants in half. Using a pairing knife score the around the inner flesh leaving a small border. Using a spoon carefully scoop out the flesh. Dice the scooped flesh and set aside.
the eggplant halves in a little olive oil. This is to soften the flesh. Fry each side on a medium heat for 5 mins. Once cooked place the eggplant halves on a pre oiled baking tray.
a little olive oil in a medium sized pot and fry the onion, carrot, celery and garlic until the mixture becomes translucent.
the diced eggplant and saute for a few mins until softened. Add the beef mince and break it up using a wooden spoon. Once the meat is browned add the tomatoes, tomato paste, spices, salt and pepper and the water. Bring to a boil and allow the sauce to simmer for 30 mins.
the sauce is simmering prepare the béchamel. Add the butter to a small pot. Once it melts add the flour and stir continuously for a few mins. (we want to remove the flour taste from the roux). Add the lukewarm milk to the flour/butter mixture and stir vigorously. Add the nutmeg and cheese and continue to stir until the sauce thickens. Set aside.
the eggplant halves with the meat sauce. Top with béchamel and bake in a pre heated 180 deg C oven for 40 mins or until browned on top. Allow to cool a little before serving or alternatively serve the next day.
The recipe itself was quite spontaneous – I came across 2 lovely eggplants and some Thai basil in my fridge I’d forgotten I bought recently (this happens a lot. 2 small eggplants (aubergine), cubed3 large tomatoes, chopped2 tablespoons tomato paste2 tablespoons sun-dried tomatoes, finely chopped4 tablespoons Thai basil, finely chopped1 large onion, finely chopped1 celery stalk, chopped3 garlic cloves, finely chopped1
This is one of my favourite Chinese dish. I love love love the sweet, spicy, and savory sauce. How the eggplant and meat was braised in the goodness of the sauce instead of the traditional method of frying the eggplant first, and cooking the meat and sauce separately
Eggplant lasagne topped with pistachios and basil. This dish came about by accident. Originally I wanted to make Green Kitchen Stories’ Involtini di Melanzane, or rolled stuffed eggplant, because I had tomato sauce left over from a couple of nights before
Velvety eggplants and creamy potatoes in a spicy curry. Ingredients 2 medium globe eggplants, peeled and medium diced 3 medium Yukon gold potatoes, medium dice 1 medium onion, finely chopped 2 teaspoon garlic, minced 1 teaspoon ginger, minced 1 tablespoon tomato paste 2 teaspoon cumin, ground 2 teaspoon coriander, ground 1 teaspoon turmeric ½ teaspoon red cayenne powder 1 green chilli, Serrano or Cayenne 3 tablespoons cilantro, chopped 3 tablespoons oil, coconut or avocado (neutral oil) Instructions In a medium size Dutch oven, heat the oil on medium high heat. Related 8 servings Velvety eggplants and creamy potatoes in a spicy curry