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Recipe Provided By
“Ful-Filled"
Ingredients
Serves 4
- 4 medium eggplants
- 1/4 cup extra virgin olive oil
- 4 dried prunes, (pitted & finely chopped)
- 1 medium onion, (finely chopped)
- 1 pound (450g) ground American lamb
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon dried Greek oregano
- 1/2 teaspoon ground cinnamon
- 2 teaspoons smoked paprika
- 1 can (15-ounce) (400g) finely diced tomatoes
- 1/4 cup tomato paste
- 1 tablespoon balsamic vinegar
- Fresh oregano for serving
Bechamel:
- Butter (40 grams)
- Flour (40grams)
- 3 cups milk (add more if necessary)
- 2 egg yolks
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup (60grams) grated Kefalotyri* cheese, plus more for topping (see below for substitutes)
Directions
Pre-heat oven to 400 degrees F/200 degrees C. Slice the eggplants in halve lengthwise, leaving the stems intact. Score a cross hatch pattern into each eggplant halve. Place the prepared eggplants flesh side up in a baking dish. Drizzle the eggplants with olive oil and season with salt. Roast for 35-40 minutes, until tops are deep golden and flesh is soft.
While the eggplants roast, add 2 tablespoon olive oil to a skillet set over medium heat, add onion & sauté for 6-8 minutes, until softened. Add ground lamb, finely chopped prunes, salt, oregano, cinnamon & smoked paprika and cook for 10 minutes, stirring often. Add in tomatoes, tomato paste and 1 tablespoon balsamic vinegar. Cook for another 10 minutes, adjust seasoning with salt if needed. Set lamb sauce aside while you finish preparing the eggplant & béchamel. (The USDA recommends ground lamb reach an internal temp of 160F)
Remove the eggplant from the oven after 35-40 minutes and use a spoon to press down the centers of the now softened eggplant halves. Fill eggplants with lamb sauce.
For the béchamel: melt butter in a small saucepan over medium heat. Add flour and cook, stirring constantly for 3 minutes until the flour smells slightly nutty. Gradually add in the milk, stirring constantly and cook for 10-12 minutes until mixture starts to thicken. Stir in egg yolks, salt, nutmeg and grated kefalotyri and continue to cook, stirring often for another 10 minutes until nice and thick.
Pre-heat the broiler to 425 degrees F. Divide lamb mixture amongst the eggplant halves. Top with béchamel and a bit of finely grated Kefalotyri cheese*. Broil for 5 minutes or until golden brown. Garnish with fresh oregano leaves to serve and enjoy!
*Kefalotyri substitutes: Gruyere, Pecorino or Romano
The USDA recommends ground lamb reach an internal temp of 160F.
