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Stuffed aubergines

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Ingredients for 4 servings:

 6-medium eggplants

1-large onion finely chopped

4-cloves garlic, crushed and finely 

chopped

1-cup olive oil

½-cup dry white wine

½-cup chopped flat parsley

½ cup grated Kefalotyri or Parmesan 

cheese

500gr minced meat (pork and veal or beef)

1-cup béchamel sauce optionnel

 Preparation method

Trim and rinse eggplants. Cut theme in half lengthwise empty and discard the pulp and seeds. 

Spread some salt and place them in a colander for 15 minutes to drain.

Rinse eggplant lightly and dry on absorbent paper.

Brush with olive oil place them on baking tin (tray) and bake until soft and wilted.

Remove eggplants, line them in oiled pan and set aside.  

Place minced meat in a cooking pot and add 2 tablespoons of water, parboil for five minutes covered.

Remove from the heat and strain and rinse lightly meat in colander with cold water to clean excess fat. 

Clean cocking pot, wipe and heat the oil, add onions, garlic and sauté until soft.

Add minced meat, salt pepper and wine, stir and simmer for 25 minutes.

Remove mixture from the stove add chopped parsley and on each eggplant spread two tablespoons of the minced mixture, cover with their lids and bake. 

Or cover with thick béchamel sauce. (Optional)

Sprinkle with the grated cheese and bake in the oven 190ºc for 30 minutes, until brown color.

For this recipe tomato sauce can be added as follow:  

Mix one cup of tomato juice, one-tablespoon tomato paste 2 tablespoons olive oil little salt and fresh ground pepper. 

Pour this mixture in the baking pan with out splashing and bake.