Eggplant boats with Beef and Bechamel Sauce

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I assure you, this is a meal that you will never forget. All the necessary ingredients are here: eggplants (aubergines), meat and creamy bechamel sauce. It’s the kind of meal that you savour every bite and you want to take your time and appreciate it with a glass of wine.

Eggplants topped with Beef and Bechamel Sauce

Flavoursome eggplants are important, like the ones you can find in the summertime in Southern Europe. However, as long as you drain them for a couple of hours to reduce the bitter juices, you are on a safe road to success with any eggplant you find in a supermarket.

Eggplants topped with Beef and Bechamel Sauce

Typically this dish is made with beef or veal but you can use any kind of meat you prefer. Ground turkey thighs would be a healthier choice, where lamb would send you directly to hell (with a smile in your face though)!

Eggplants topped with Beef and Bechamel Sauce

For the bechamel sauce, try my previous recipe for instructions. You don’t need much this time, maybe half the portions.

Eggplant boats with Beef and Bechamel Sauce
Delicious eggplants in the oven topped with ground beef and bechamel sauce.
Author:
Cuisine: Mediterranean
Recipe type: Meat
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 large eggplants.
  • 400 gr (14 oz) ground beef.
  • 2-3 large tomatoes.
  • 1 onion chopped.
  • 2 garlic cloves chopped.
  • 2 teaspoons of tomato paste.
  • Small bunch of flat-leaf parsley.
  • ½ cup of extra-virgin olive oil.
  • 1 teaspoon paprika.
  • 1 teaspoon of dried oregano.
  • Salt and ground pepper.
  • Home-made bechamel sauce.
Instructions
  1. Cut the eggplants in half, season them with plenty of salt and place them in a colander for 1-2 hours to drain the bitter juices.
  2. Rinse the eggplants with cold water and place them facing up on a tray. Use a kitchen brush and spread some olive oil on top. Bake them in the oven at 180 Celsius (360 F) until they become brown.
  3. Add the tomatoes and parsley in a blender and make a smooth paste.
  4. Add 3-4 tablespoons of olive oil in a large frying pan and warm it up on medium heat. Add the onion until softened. Add the garlic, let it cook for ~ 1 minute and add the beef. Add the paprika, oregano, season with salt and pepper and let it cook until juices have reduced. Stir from time to time.
  5. Lower the heat, add the fresh tomato paste from the blender, the concentrated paste, stir well and let the meat cook for ~ 15 minutes until juices are reduced.
  6. Place the baked eggplants on a tray covered with greaseproof paper. Use a spoon and press the eggplant to create a shallow cavity. Add some meat mixture in the cavity and cover with some bechamel sauce. You may add some cheese on too (preferably mozzarella) if you like.
  7. Bake in a preheated oven at 180 Celsius (360 F) until the bechamel becomes brown.
  8. Serve them hot and...bon appetit!

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