Eggplants with Ground Meat and Béchamel (Papoutsakia)

*Ingredients:*
- 3 medium eggplants
- 1 onion
- 3 garlic cloves
- 1 bay leaf
- 1 cinnamon stick
- 1/2 kg ground beef or a mix with lamb
- 60 ml olive oil
- 3 sprigs of fresh thyme
- 1/2 bunch of parsley
- 1 bunch of mint
- Salt and pepper
- 1/2 tsp nutmeg
- 1 tbsp tomato paste
- 2 ripe tomatoes, grated
- 50 ml red wine
*For the Béchamel:*
- 1/2 liter whole milk
- 2 egg yolks
- 40 g butter
- 40 g flour
- 100 g kefalograviera or kefalotyri cheese, or a mix
- Salt, pepper, nutmeg
*Method:*
1. Cut the eggplants in half and score the flesh without reaching the skin. Brush with olive oil, salt, pepper, and thyme. Bake at 190°C until softened but not mushy, approximately 30 minutes.
2. In a pan, heat the oil and brown the ground meat until it gets a nice color. Add the onions, garlic, salt, pepper, thyme, and cinnamon, and sauté until the onions soften. Deglaze with the wine and cook for 1/2 minute to let the alcohol evaporate.
3. Add the tomato paste and sauté for 1 minute, then add the fresh tomatoes and simmer until almost all the liquids evaporate. Taste and adjust seasoning if needed. Stir in the parsley and mint after turning off the heat.
4. For the béchamel, melt the butter in a saucepan, add the flour, and stir to form a paste without browning. Gradually add the milk, stirring continuously until a smooth béchamel forms. Remove from heat and add the cheese, egg yolks, salt, pepper, and nutmeg, and mix well.
5. Press the flesh of the baked eggplants to create a creamy texture, then add the meat mixture on top, and finally, spread the béchamel over the meat. Bake at 180°C for approximately 20-30 minutes until the béchamel is golden brown.
Good luck!

[@margaritastrode4752]

❤

[@franciscothourte6059]

Nice