Baked Eggplant with Ground Beef & Béchamel Sauce
Ingredients
For the Filling:
- 3 large eggplants
- 400 g (14 oz) ground beef
- 1 red onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp red pepper paste (optional)
- Salt, to taste
- Black pepper
- Paprika
- Red pepper flakes (optional)
- 2 tbsp olive oil
For the Béchamel Sauce:
- 1 tbsp butter
- 1½ tbsp all-purpose flour
- 1½ cups milk
- A pinch of salt
For the Topping:
- 1 cup shredded mozzarella or Kashar cheese
Instructions
- Preheat the oven to 350°F (180°C).
- Cut the eggplants in half lengthwise and score the flesh with a knife without cutting through the skin.
- Drizzle with olive oil, sprinkle with salt, and bake for 20 minutes until softened.
- Meanwhile, heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned.
- Stir in the onion and cook until softened. Add the red and green bell peppers, followed by the garlic, and cook for 2–3 minutes.
- Mix in the tomato paste and red pepper paste. Season with salt, black pepper, paprika, and red pepper flakes. Cook for another 3–4 minutes, then remove from the heat.
- To make the béchamel sauce, melt the butter in a saucepan. Whisk in the flour and cook for 1–2 minutes.
- Gradually pour in the milk while whisking continuously until the sauce becomes smooth and thick. Season with a pinch of salt.
- Fill each baked eggplant half with the beef mixture and arrange them in a baking dish.
- Spoon the béchamel sauce over the stuffed eggplants and sprinkle generously with shredded cheese.
- Bake at 400°F (200°C) with the top broiler/grill on for about 20 minutes, or until the cheese is melted and golden brown.
Serve hot with rice, fresh salad, or warm crusty bread. Enjoy! 🍆🧀🍽️
