Aubergines ingredients:
- 6 small to medium-sized aubergines.
- 400g beef mince.
- 3 ripe medium-sized tomatoes, finely chopped.
- 1 medium onion, finely chopped.
- 2 cloves garlic, finely chopped.
- ½ cup flat
leaf parsley, finely chopped.
- ½ cup of grated Parmesan cheese.
- 4 tbsp olive oil.
- 1 tsp dried oregano.
- 1 tsp salt.
- ¾ tsp ground black pepper.
- 10 cherry tomatoes for garnish.
Béchamel sauce ingredients:
- 1 ½ cup warmed milk.
- 1 egg, beaten.
- 2 tbsp butter.
- 2 tbsp flour.
- 1 tsp salt.
- ½ tsp white pepper.
- ¼ tsp grated nutmeg.
Béchamel directions:
1 - Melt the butter in a saucepan over a low heat and, as
soon as it starts to foam, add the flour and stir with a wooden spoon until it
is lump-free.
2 - Remove from the heat and add the milk slowly,
stirring constantly with a whisk.
3 - Return to the stove and cook until the sauce begins
to thicken.
4 - Remove from the heat and season with salt, white
pepper, and nutmeg.
5 - Allow the sauce to cool for a few minutes before
stirring the egg into the sauce in a steady stream.
Aubergines directions:
1 - Preheat oven to 180 °C.
2 - Wash and dry the aubergines, trim off the stems, and
cut them in half, lengthwise.
3 - Using a small knife or spoon, scoop out the pulp,
leaving a little intact around the shell of the aubergine so that it does not
collapse. Do not to break through the skin.
4 - Chop the pulp into small pieces and set aside.
5 - Heat a 2 tbsp of the oil in a saucepan and fry the
onion until softened.
6 - Add the beef and cook gently for 5 minutes.
7 - Stir in the aubergine pulp, the garlic, tomatoes,
oregano, parsley, salt and pepper, and simmer till most of the liquid from the
tomatoes has been absorbed.
8 - Remove from the heat, and set aside.
9 - Heat 2 tbsp of the oil in a frying pan and lightly
sauté the top of the aubergine halves; do this in batches.
10- Oil the base of a large roasting pan and place the
aubergine halves onto it, cut side facing up.
11- Spoon a little of the filling into each aubergine
half.
12- Sprinkle with some of the grated cheese, and then
continue spooning the filling to the top.
13- Press down and spoon over some béchamel sauce.
14- Garnish with a cherry tomato and a dusting of grated
Parmesan.
15- Place in the oven and bake for about 50 minutes, or
until the aubergine is tender and the tops golden brown.