Contents
for the béchamel sauce
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50 g butter
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50 g wheat flour
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600 ml whole milk
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salt to taste
For the stuffing and eggplant
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200 g minced meat
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1 onion
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6 small eggplants
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Grated cheese for topping and gratin
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Pepper and salt to taste
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Ketchup
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béchamel sauce
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extra virgin olive oil
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Green pepper
detailing
The process begins with the béchamel sauce. The pan is warmed, butter is added until it melts, then an equal amount of flour is stirred in until a smooth paste forms. Milk is poured in gradually with constant stirring until the sauce thickens. At that point a hint of coconut is introduced to round out the richness. The eggplants are then prepared by cutting each in half, scoring the flesh with a knife, salting lightly, and brushing with a touch of oil before baking at 180°C for about 30 minutes. This method keeps the skin intact and tender. Once roasted, the flesh of the eggplant is scooped out carefully with a spoon, keeping the outer shell intact for stuffing.
The filling starts with finely chopped onion and green pepper sautéed in a pan until fragrant. Ground meat is added and cooked until it changes color. The reserved eggplant pulp is folded into the mix, followed by tomato sauce. This savory mixture is then used to fill the hollowed eggplant shells. The stuffed eggplants are laid on a baking sheet, each one crowned with two tablespoons of béchamel sauce, and a generous sprinkle of grated cheese is distributed on top to form a luscious crust.
The dish then moves into the oven for a final bake. The cheese browns gently on the surface, creating a tempting, golden finish. A brief finish under the highest heat melts the cheese to a perfect, bubbling crust, while the interior remains juicy and flavorful. The result is a comforting, versatile eggplant dish that can be served as a main course or a hearty side, suitable for a family dinner or a casual gathering. The key is to balance textures and ensure the filling stays moist yet cohesive, with the béchamel providing creaminess that complements the wholesome meat and vegetables. This approach yields a satisfying dish ready to impress friends and family alike, and it remains a reliable option for those who want to minimize waste by repurposing ingredients from the fridge into a delicious meal. The technique can easily adapt to variations, such as using different fillings or adjusting the spice profile to suit personal preferences, while keeping the core method intact. The dish stands as a classic example of how simple ingredients, careful preparation, and a touch of sauce create a memorable oven-baked meal that Canadians and Americans alike can enjoy any night of the week.