Ingredients FOR THE EGGPLANTS 4 medium-sized elongated eggplants a little bit of olive oil thyme Salt Pepper FOR THE MEAT SAUCE 1/2 kg ground beef 4 tbsp olive oil 1 finely chopped onion 1 grated garlic clove 1 grated carrot 1 tbsp tomato paste 1 pinch sugar 1/4 cup cognac 2 grated fresh tomatoes 1 bay leaf 1/2 cinnamon stick salt pepper FOR THE BÉCHAMEL 2 tbsp flour 2 tbsp butter 1/2 lt fresh milk 1 egg salt pepper 2 pinches nutmeg 1 cup grated Kefalotyri cheese Expert Tip Dr. Tasos Papalazarou Σήμα κατατεθέν του καλοκαιριού. Η μελιτζάνα είναι από τα θρεπτικότερα λαχανικά καθώς αποτελεί καλή πηγή φυλλικού οξέος, βιταμινών Κ, C και Β6 και πολλών αντιοξειδωτικών, κυρίως φλαβονοειδών. Μάλιστα, το χαρακτηριστικό της μωβ χρώμα οφείλεται σε ένα από αυτά, τη νασουσίνη. Παράλληλα ο μοσχαρίσιος κιμάς μας δίνει πρωτεΐνη υψηλής βιολογικής αξίας και σίδηρο υψηλής βιοδιαθέσιμοτητας και παράλληλα με τα υπόλοιπα συστατικά της συνταγής (ντομάτα, δάφνη, κανέλα, μοσχοκάρυδο) απογειώνουν τη θρεπτική αξία του πιάτου. TAGS VEGETABLES VEGETABLES MOM-MADE FOODS BÉCHAMEL TRADITIONAL FOOD SUMMER FOODS Ingredients FOR THE EGGPLANTS 4 medium-sized elongated eggplants a little bit of olive oil thyme Salt Pepper FOR THE MEAT SAUCE 1/2 kg ground beef 4 tbsp olive oil 1 finely chopped onion 1 grated garlic clove 1 grated carrot 1 tbsp tomato paste 1 pinch sugar 1/4 cup cognac 2 grated fresh tomatoes 1 bay leaf 1/2 cinnamon stick salt pepper FOR THE BÉCHAMEL 2 tbsp flour 2 tbsp butter 1/2 lt fresh milk 1 egg salt pepper 2 pinches nutmeg 1 cup grated Kefalotyri cheese Instructions FOR THE EGGPLANTS Wash and cut the eggplants in half lengthwise. Score the flesh crosswise with a knife and arrange them on a baking sheet. Brush them with olive oil and sprinkle with salt, pepper, and a little thyme. Bake in a preheated oven at 200ºC for about 30 minutes until softened. FOR THE MEAT SAUCE Heat the oil and sauté the ground beef over high heat until well cooked. Add the onion and sauté until softened. Add the garlic and carrot. Add the tomato paste and sugar and stir. Deglaze with the cognac and let it evaporate completely. Add the tomatoes, salt, and pepper. Cook over medium heat for about 15-20 minutes until the meat absorbs its juices. Towards the end of cooking, add the bay leaf and cinnamon for a few minutes and then remove them. FOR THE BÉCHAMEL Melt the butter in a saucepan and add the flour. Whisk for 2 minutes and gradually add the milk. Add salt and pepper. Grate the nutmeg, stirring constantly until a thick, smooth cream is formed. Remove from heat. Add the egg and half of the cheese. Stir quickly. Fill the baked eggplants with the thick meat sauce. Cover each eggplant with a spoonful of béchamel and spread it. Sprinkle the papoutsakia with the remaining cheese. Bake in a preheated oven at 180ºC for about 35-40 minutes until golden brown. TAGS VEGETABLES VEGETABLES MOM-MADE FOODS BÉCHAMEL TRADITIONAL FOOD SUMMER FOODS
