Eggplants with beef in red sauce


Maybe its not eggplant season yet. But when you find the ideal eggplants in the flea market, you can not resist.

So I purchased wonderful, round, tight and without bumps eggplants and I was ready to create. My initial thought was to make the known "shoes" (eggplants with minced meat and bechamel sauce) but along the way I changed my mind (not the first time that this

I remembered a dish that I ate last year at a restaurant in Poros. Instead of minced meat they had used diced beed and I can say I really enjoyed the dish. Decision made. I was going to do it like that. I cut meat into bite sizes so that could be eaten easier and so that it would be ready at the same time as eggplants. Instead of béchamel sauce I used grated cheeses that I had in the fridge. It became a wonderful meal without much effort.



Ingredients : 

  • 6 eggplants (round dark purple ones)
  • 1 tbsp sugar
  • 1/2 cup olive oil
  • 500 gr beef (diced)
  • 1 red onion (finely chopped)
  • 500 gr tomato juice
  • 1/2 tsp cinnamon (powder)
  • 1/2 tsp thyme
  • 1/2 tsp allspice
  • salt, pepper
  • 3 glasses of water (hot)
  • 200 gr parmesan (grated)
  • 200 gr cheddar (grated)

Preparation : 

  1. Preheat oven at 180C.
  2. Clean and cut eggplants lengthwise to create "boats".
  3. Score with a knife the flesh without removing it.
  4. Sprinkle with salt and a bit of sugar.
  5. Place eggplants in a brushed with oil baking pan.
  6. Cook in the oven for about an hour till eggplants are soft. Do not over-cook them.
  7. While eggplants cooking, prepare beef.
  8. In a big saucepan heat olive oil and saute meat.
  9. Add onions and keep stirring till soft.
  10. Add tomato juice, water and spices.
  11. Stir and simmer for about an hour, till meat is almost ready and sauce is thickened.
  12. Remove eggplants from oven and fill the flesh with spoonful of meat.
  13. Sprinkle on top lots of grated cheese.
  14. Cook in the oven for half more hour, till cheeses melt and get a golden brown colour.