Stuffed Eggplant's are simple yet effective! It's hearty, delicious and a guaranteed crowd-pleaser.
for 4 servings
2 medium eggplants
3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
250g beef mince
200g tinned tomatoes
2 tbsp tomato paste
1 tbsp Unsalted Butter
1 tbsp plain flour
250 ml Full Cream Fresh Milk
1 egg yolk, beaten
1 cup Tasty Cheese, grated, extra Tasty Cheese, for topping
Preheat oven to 180°C. Line a medium sized baking dish with baking paper.
Halve the eggplants lengthways and carefully scoop out the flesh, leaving a 1cm border. Dice the flesh and reserve.
Heat 1 tablespoon of the olive oil in a large frypan over medium heat. Cook the eggplant halves, skin side down, until wilted. Turn over and fry on the other side until browned, approximately 10 minutes. Remove and drain on kitchen paper. Place cut side up in the prepared baking dish.
Using the same frypan, add the remaining oil. Fry onions and garlic over low heat, stirring frequently. Add the beef and diced eggplant flesh, stirring frequently to brown well. Add the tomatoes, tomato paste, salt and pepper. Mix well and simmer for 10 minutes.
While meat sauce is simmering, make the cheese sauce. Melt the butter in a small saucepan over medium-low heat, until frothy. Add the flour and stir for 2 minutes. Slowly pour in the milk, whisking continuously, until the mixture is thick and smooth. Add the egg yolk and cheese. Whisk until smooth.
Spoon the meat mixture equally between eggplant halves, pressing firmly. Pour over the cheese sauce, sprinkle with a little extra cheese and bake for 30-35 minutes, or until heated through and the tops are golden.