- 4 eggplants, halved lengthwise
- 500 grams of canned or fresh tomatoes, peeled seeded and chopped
- 500 grams of minced beef
- 3 spring onions, finely sliced
- 1 onion, grated
- 4 cloves of garlic
- 1 cup (120 grams) of grated kefalotiri (a hard Greek cheese used in cooking)
- 1 cup of bread crumbs
- 1 egg white
- 1 cup (250 millilitres) of olive oil
- 1 1/2 cups of white (Bechemal) sauce
- 1 tablespoon of tomato paste
- 1/2 cup of hot water
- 1 tablespoon of allspice, ground
- 1/2 a cup (25 grams) of fresh parsley, finely chopped
- Salt
- Pepper
- Make two or three slashes in the flesh of each piece of eggplant using a knife, taking care not to cut through the outer skin.
- Sprinkle liberally with salt and let drain in a colander for 1-2 hours.
- Rinse under cold running water, squeeze out any excess moisture and pat dry.
- Heat half the oil in a skillet or trying pan.
- Add the eggplants and cook over medium heat, turning occasionally, for 6 to 8 minutes until lightly browned, then remove from the fry pan and drain on paper towels.
- Put them in an oven proof earthenware dish, side by side flesh side up.
- Heat the remaining oil in a pan. Add the spring onions, onion, garlic, tomatoes and tomato paste, and cook over low heat, stirring occasionally, for 5 minutes until softened.
- Stir in the minced beef and cook, stirring and breaking up the meet with the spoon, for about 10 minutes until the sauce has reduces.
- Mix in the allspice.
- Add the water and simmer for 20 minutes.
- Remove from the heat and let cool.
- Preheat the oven to 180C. Lightly beat the egg white and stir it into the meat mixture. Using a spoon, carefully scoop out the flesh from the eggplants.
- Chop up this flesh roughly and mix it into the meat mixture. Add parsley and spoon this mixture into the eggplant halves.
- Add half the grated cheese into the white sauce and spread the sauce evenly over the stuffed eggplants.
- Sprinkle with the remaining cheese, and season with pepper.
- Sprinkle a generous amount of breadcrumbs over the bottom of the baking dish.
- Line up the eggplant halves and bake for about 45 to 60 minutes.