Greek Stuffed Eggplant - Recipe 7

GREEK STUFFED EGGPLANT

4-6 main dish servings
1 1/2 hours preparation time
(Stuffing can be prepared and eggplants filled a day ahead of time)

2 large or 3 medium eggplants
3 tbsp. olive oil
5 c. minced onion
5 cloves garlic, minced
2 tsp. salt
4 c. chopped fresh tomato
2 tsp. dried basil
freshly ground black pepper to taste
3 c. good bread crumbs
1/2 c. ground sesame seeds (use a blender; grind in quick spurts until the seeds are flour-like)
1 c. toasted pine nuts
1 c. crumbled feta
2 tbsp. fresh lemon juice
Bechamel Sauce (recipe below)
cinnamon
nutmeg
paprika
fresh minced parsley

1. Preheat oven to 375 degrees.
2. Cut the eggplants in half lengthwise. Using a plain teaspoon, scoop out the innards, leaving a shell approximately 1/4 inch thick. Set the shells aside; finely chop the innards.
3. Heat the olive oil in a deep skillet. Saute the onions and garlic with the salt. Cook over medium heat, stirring intermittently. When the onions are very soft and translucent (10-15 minutes) add the chopped eggplant. Cover and let cook another 8-10 minutes.
4. Add tomatoes, basil and pepper. Cover and cook another 10-15 minutes over medium heat.
5. In a large bowl, combine bread crumbs, ground sesame seeds, pine nuts and crumbled feta. Stir this mixture, along with the lemon juice, into the cooked vegetables. Mix well.
6. Stuff the eggplant shells. Arrange them in a shallow baking pan and cover with foil. Bake for 30 minutes; prepare the sauce during the baking.
5. Ladle some bechamel over each individual portion. Garnish with a dash of cinnamon, nutmeg, paprika and parsley.

Bechamel Sauce
3 tbsp. butter
3 tbsp. unbleached white flour
2 1/2 c. hot milk (lowfat or soy OK)
a dash each of salt, white pepper
1. In a medium saucepan, melt butter over low heat.
2. Whisk in flour. Cook over low heat, whisking steadily for several minutes.
3. Drizzle in the hot milk. Keep whisking and slowly cooking until thick and smooth (5-8 minutes).
4. Add salt and white pepper.