Stuffed eggplant – this luxurious dish of eggplants, onions and tomatoes, spiced with cinnamon and nutmeg, and a cheesy bechamel sauce, is wonderfully rich and satisfying, and will leave you craving for more.
I couldn’t resist sneaking in one more summer veggie recipe before I go all out with fall flavors. It’s one of those tried and true dishes, so decadent and delicious, and totally satisfying, that it would be a shame to keep it from you any further. You will understand what I mean once you make these stuffed eggplants – they are so silky, soft and creamy, it’s almost like eating savory custard.
Eggplants marry beautifully with onions and tomatoes here, as their flesh cooks down to a soft, sweet and tangy pulp, perfumed with with warm spices like cinnamon and nutmeg. To take it one step further, you douse them with a cheesy bechamel sauce, and you’ve got a wonderfully rich (but not too heavy) main dish.
It’s reminiscent of Greek moussaka as far as flavor goes, but what I like about this method of stuffing the eggplants, is that the filling is less moist, resulting in a creamier texture, and richer flavors. You can use any ground meat, or you can skip it altogether, and it won’t suffer from lack of flavor one bit. Despite the multiple steps, it’s an easy, forgiving, and adaptable recipe to make. Remove the meat, or increase the amount, add less onions or more – you get the idea. In the end, it will taste sublime. You can also prepare it in stages – roast the eggplant, and make part of the filling in advance, then assemble and finish baking the next day.
When shopping for eggplants, look for a glossy skin, and firm flesh. I like to bake them first, flesh side down so they don’t lose moisture, which really gives the whole dish that silky smooth texture. Because they are fully baked until very soft, it will be harder to hold their shape when you scoop out the flesh, so try to bake them in a tight fitting baking dish. If your eggplants are not big enough, you may end up with extra filling – just add it all to the baking dish around the eggplant halves.
I really hope you make it, as it’s one of those dishes that makes you close your eyes, and savor each bite – it literally melts in your mouth. You can pretty much eat it with a spoon like a custard, skin and all. Serve it along this cold cucumber and yogurt soup, or a simple green salad.
Stuffed eggplant - this luxurious dish of eggplants, onions and tomatoes, spiced with cinnamon and nutmeg, and a cheesy bechamel sauce, is wonderfully rich and satisfying, and will leave you craving for more.
- 2 large eggplants
- 1/2 lbs ground beef / pork / turkey *
- 2 large onions
- 1 can chopped tomatoes (400 g)
- 3 Tbs tomato paste
- 5 garlic cloves, pressed
- 1 Tbs dry oregano
- 1/2 tsp cinnamon
- 4 Tbs olive oil, divided
- 2 Tbs butter
- 2 Tbs flour
- 1 1/4 cups milk
- 3/4 tsp nutmeg
- salt & pepper
- 1/2 cup Mozarella cheese, grated
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Melt the butter, over medium-low heat, add the flour and stir until you get a wet paste with no lumps. Continue to cook for 1-2 minutes, while stirring to prevent it from burning. Slowly start adding the milk, a few tablespoons at a time, until it gets all incorporated. Season with salt, pepper and freshly grated nutmeg.
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Preheat oven to 350 F.
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Cut eggplants in half lengthwise, and using a sharp knife, make crisscross cuts into the flesh, about an inch deep. Brush the cut sides with 2 Tbs of olive oil, and sprinkle with salt liberally. Place the halves, cut side down, on a baking tray, and roast for 30-40 minutes, or until the eggplant is soft.
Remove the eggplant from the oven, and scoop out most of the flesh. Chop the eggplant pulp roughly and set aside. Arrange the eggplant cavities in a baking dish.
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While the eggplant is roasting, slice the onion in half, and then into half moons. Heat the remaining 2 Tbs of olive oil and add the onion. Cook on low heat for 15 minutes, until the onions have caramelized. Remove from pan and set aside. **
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To the same pan, add the ground meat, season liberally with salt and pepper, and cook for a few minutes until browned. Add the can of chopped tomatoes, the tomato paste, the pressed garlic, oregano, cinnamon, and salt and pepper to taste. Add the chopped eggplant flesh and the caramelized onions, and mix everything well. Cook for 5 minute, taste and adjust the seasoning if needed. Remove from the heat, and spoon the mixture over the eggplant cavities, distributing it evenly (if you have left over filling, add it to the baking dish).
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Top each eggplant half with the bechamel sauce, and sprinkle the grated cheese on top. Bake for 10-15 minutes until you get a nice cheesy crust. Serve with chopped fresh oregano.
* Make it vegetarian: skip the meat, and keep the rest of the recipe as is.
** Make it ahead of time: you can roast the eggplant, and caramelize the onions in advance (steps 1-3).
