Method
• Cut the eggplants in half and score them. Brush them with enough oil and add salt and pepper.
• Bake them in a preheated oven at 180°C for 25 minutes.
• Sauté the minced meat in a pot.
• Add the onion, garlic and green pepper and sauté.
• Continue with the paste and after they are sautéed, deglaze with the wine.
• After the wine has evaporated, fill with water until the minced meat is covered and add the tomato and cook at a low temperature until cooked.
• In another saucepan, melt the butter and flour at a low temperature.
• As soon as it turns pale, add the milk and yogurt and keep stirring until the cream is homogenized and thickened.
• Remove from the heat, add the egg and mix well.
• Stuff the eggplants with the minced meat and cover with the cream.
• Pour a little oil over the cream and bake them in a preheated oven at 170°C for 30 minutes.
Bon appetite!
Recipe by Panagiotis Bracho