greek baked stuffed aubergines with feta bechamel sauce

INGREDIENTS

PREPARATION

Wash the aubergines well. Halve the aubergines lengthways and scoop out the flesh, leaving a 2 cm border.

Keep the flesh you scooped out aside.

EXECUTION

Put the minced meat, onion and garlic in a saucepan over medium heat and stir to sauté.

Add the oil and sauté for 5-6 minutes, until it starts to take on a little colour. Add the grated carrot, sugar, salt, pepper and the tomato paste dissolved in half a glass of water.

Simmer for about 10 minutes, until the sauce sets.

Once the mince is done, remove the saucepan from the heat and wait for 10 minutes before adding the grated feta.

Mix well.

Stuff each one of the aubergines with the filling, leaving a just little room on top, and place them in a hull along with the flesh you have kept aside earlier.

Meanwhile, make the béchamel sauce. Melt the butter in a small saucepan.

Add the flour in batches, whisking continuously until it takes on some colour without burning. Once the butter and the flour blend nicely, remove the saucepan from heat.

Add the Yoghurt, eggs, grated nutmeg and mix well.

Add the grated Feta last. Spread the béchamel on top of the aubergines and sprinkle with a little more nutmeg and chopped parsley.

Sprinkle some olive oil on top and half a teaspoon of tomato paste dissolved in half a glass of water and bake in the oven for 30 minutes until the surface of the béchamel turns golden brown and the aubergines soften.

Serve either hot or lukewarm, after garnishing them with freshly ground pepper.