Stuffed Aubergines

Name: Stuffed Aubergines
Cuisine: Greek
Ingredients: 50 g Kefalotyri cheese (or a hard Cheddar–style cheese), grated; A pinch of ground nutmeg; 25 g kefalotyri cheese, grated (optional); Sea salt and freshly ground black pepper, to taste; Sea salt and freshly ground black pepper, to taste; 25 g butter; 25 g plain flour; 250 ml full-fat milk; 2 egg yolks; 50 g Kefalotyri cheese (or a hard Cheddar–style cheese), grated; 1 tsp. dried wild (or Mountain) oregano; 1 tsp. dried wild (or Mountain) oregano; 1 tsp. dried wild (or Mountain) oregano; ¼ tsp. ground cinnamon; 1 clove of garlic, finely chopped; 125 ml Greek red wine; 400 g can chopped tomatoes; A pinch of sugar; Olive oil, for cooking; 5 medium aubergines; 1 large onion, finely chopped; 250 g minced beef

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

‘Melitzanes papoutsakia’ or aubergine ‘slippers’ is a dish which gets its name from the resemblance of its shape to little shoes.

Ingredients

5 medium aubergines
Olive oil, for cooking

Europe
Greece
Main course
Starter
Mediterranean

Method

Cut the aubergines in half lengthwise. Using a small sharp tipped knife, score the flesh in a crisscross manner. Season the cut sides generously with salt. Set aside for 20 minutes to release the bitter flavours. Rinse and pat dry with absorbent kitchen towel.
Preheat the oven to