Greek minced meat eggplant, known locally as “Melitzanes Imam,” is a traditional dish that beautifully marries the rich flavors of minced meat with the tender goodness of eggplant. This dish, while simple in concept, brings forth a burst of Mediterranean flair with its ample spices and robust ingredients. It is perfect for those looking to explore Greek cuisine or seeking a wholesome meal that can easily be prepared at home.
Ingredients You’ll Need:
For the eggplant filling:
2 medium eggplants
500g minced beef or lamb
1 large onion, finely chopped
23 cloves of garlic, minced
1 can (400g) diced tomatoes
1 teaspoon dried oregano
1 teaspoon ground cinnamon
Salt and pepper to taste
Olive oil for frying
Fresh parsley, for garnish
For the béchamel sauce:
50g butter
50g allpurpose flour
500ml milk
2 large eggs
A pinch of nutmeg
Salt to taste
Preparation Steps:
1. Prep the Eggplants: Start by cutting the eggplants in half lengthwise. Scoop out a portion of the flesh to create a small cavity for the meat filling, leaving about 1/2 inch of flesh around the skin. Sprinkle salt on the eggplant halves and let them sit for about 30 minutes. This step reduces bitterness and draws out moisture.
2. Cook the Filling: In a large skillet, heat some olive oil over medium heat. Add the chopped onions and garlic, sautéing until they’re soft and fragrant. Then, add the minced meat, cooking until browned. Stir in the diced tomatoes, oregano, cinnamon, salt, and pepper. Let the mixture simmer for about 15 minutes, allowing the flavors to meld together.
3. Prepare the Béchamel Sauce: In a saucepan, melt butter over low heat. Whisk in the flour, cooking for about 2 minutes to create a roux. Gradually add the milk while continuously whisking to eliminate lumps. Cook until thickened, then remove from heat. Allow it to cool slightly before whisking in the eggs and a pinch of nutmeg. Season with salt.
4. Assemble the Dish: Preheat your oven to 180°C (350°F). Drain the salted eggplant halves and pat them dry. Brush with olive oil and place them on a baking tray, cut side up. Fill each half with the minced meat mixture. Pour the béchamel sauce evenly over the stuffed eggplants, letting it cascade down the sides.
5. Bake to Perfection: Place the tray in the preheated oven and bake for approximately 3040 minutes or until the top is golden brown and bubbling.
6. Garnish and Serve: Once baked, remove the eggplants from the oven, let them cool slightly, and garnish with fresh parsley for a pop of color and flavor. Serve your Greek minced meat eggplant warm, either as a main dish or alongside a simple Greek salad.
This savory dish offers a delightful balance of flavors and textures, from the tender eggplant to the rich, spiced minced meat, topped with creamy béchamel. Perfect for a family gathering or a cozy weeknight dinner, Greek minced meat eggplant is sure to impress and satisfy any palate without overwhelming the cook in the kitchen. Enjoy this culinary journey to Greece with every bite!