Meat Stuffed Eggplants
Serves 4
4 eggplants, 2 1/4 lbs total, halved lengthwise (narrow eggplants work best)
1 cup olive oil
3 scallions, finely chopped
1 onion, grated
1 lb, 2 oz ground beef
1 lb, 2 oz peeled, seeded, and chopped fresh or canned tomatoes
1/2 cup finely chopped fresh parsley
Salt and pepper
1 egg white
2 egg yolks, lightly beaten
1 cup grated kefalotiri or Parmesan cheese
1 1/2 cups thick White Sauce (see below)
2 tomatoes, thinly sliced
1/2 cup hot water
1. Make 2 or 3 slashes in the flesh of each eggplant half with a knife, taking care not to cut through the outer skin. Sprinkle liberally with salt and let drain in a colander for 1 to 2 hours. Rinse under cold running water and squeeze out excess moisture.
2. Heat half the oil in a skillet or frying pan. Add the eggplants and cook over medium heat, turning occasionally, for 6 to 8 minutes, until lightly browned, then remove from the skillet and drain on paper towels. Put them in an ovenproof earthenware dish, side by side and flesh side up.
3. Heat the remaining oil in a pan. Add the scallions and onion and cook over low heat, stirring occasionally, for 5 minutes, until softened. Stir in the ground beef and cook, stirring and breaking up the meat with the spoon, for about 10 minutes, until lightly browned. Add the chopped tomatoes and parsley, season with salt and pepper, and mix well. Reduce the heat, cover, and simmer for 10 minutes, until the sauce has reduced. Remove from heat and let cool.
4. Preheat the oven to 350 degrees. Lightly beat the egg white and stir it into the meat mixture. With the back of a large spoon, press a cavity in the center of each eggplant half and divide the filling evenly into each eggplant "shell," heaping it up. Fold the egg yolks and half the grated cheese into the White Sauce and spread the sauce evenly over the stuffed eggplants.
5. Garnish with the tomato slices, sprinkle with the remaining cheese, and season with pepper. Pour the hot water into the dish and bake for about 1 hour, or until the tops are golden brown. Serve immediately.
-Vefa Alexiadou
White Sauce
Makes 1 cup
1 cup milk
1 tablespoon butter
1 tablespoon all-purpose flour
Pinch of ground nutmeg
Salt and white pepper
1. Pour the milk into a small pan and bring just to a boil, then remove from the heat. Melt butter in a heavy nonstick pan, stir in the flour, and cook, stirring frequently, for 1 minute.
2. Remove the pan from the heat and gradually pour in the hot milk, stirring constantly with a whisk until the mixture is smooth. If lumps form, strain the sauce into another pan. Return the sauce to medium heat and simmer, stirring constantly, for about 15 minutes, until thickened and smooth.
3. Remove from the heat and season with nutmeg, salt, and white pepper. To enrich the sauce, add 1 or 2 egg yolks. For a velvety sauce, stir in 4 tablespoons of heavy cream.
-Vefa Alexiadou
