Recipes › Greece

Stuffed aubergine boats

Name: Stuffed aubergine boats
Total time: 90 min
Yield: 4
Cuisine: Greece
Ingredients: 4 medium aubergine; 400 g mince; 1 onion; 1 tin (400 g) tinned tomato / passata; 500 ml milk; 50 g butter; 50 g flour; 80 g grated hard cheese (kefalotyri/parmesan); 1 pinch cinnamon; 1 pinch nutmeg

⏱ 90 minHard🇬🇷 Greece4 servings

Ingredients

aubergine4 medium
mince400 g
onion1
tinned tomato / passata1 tin (400 g)
milk500 ml
butter50 g
flour50 g

Optional

hard cheese (kefalotyri/parmesan)80 g grated
cinnamon1 pinch
nutmeg1 pinch

Assumed: salt, pepper, oil, water.

Method

Halve the aubergines lengthwise, score the flesh and bake 25 min at 200°C.
Make a mince sauce with onion, tomato and cinnamon (20 min).
Press the flesh with a spoon to make a 'boat' and fill with mince.
Béchamel: butter, flour, milk, nutmeg. Spread on top with cheese.
Bake at 180°C for 30 min until golden.

Tip: Salt the aubergines before baking — it removes the bitterness.

Nutrition per serving (estimate)

680kcal

26 gprotein

49 gfat

37 gcarbs

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