Stuffed Eggplant with Bechamel Sauce

Inspired by the flavours of the Mediterranean, this Stuffed Eggplant recipe made with Our Farm grass fed beef is certain to become a family favourite.

Serves 6

3 medium eggplants, halved lengthways

1/4 cup (60ml) extra virgin olive oil

1 red onion, finely chopped

500g Our Farm Beef mince

1 tbs dried oregano

1/2 tsp ground cinnamon and cumin

1 x 400g can cherry tomatoes

2 tbs tomato paste

30g panko breadcrumbs

Fresh parsley leaves, to serve

Bechamel

80g unsalted butter

1/3 cup (50g) plain flour, sifted

3 cups (750ml) milk

2 egg yolks

50g mozzarella cheese, plus extra to scatter

Preheat oven to 200°C. Line a baking tray with baking paper. Scoop out the seeds from the eggplant halves and discard. Season eggplant flesh with salt flakes and drizzle with olive oil.

Place skin-side up on the tray and cook for 15-18 minutes or until just softened but still holding their shape. Remove from oven and set aside.

 Meanwhile, place oil in a deep saucepan over medium heat. Add onion and cook for 6-8 minutes until softened. Add beef mince, oregano, cinnamon and cumin, and cook for 8-10 minutes. Add cherry tomatoes, tomato paste, and 1/2 cup (125ml) water. Cook, stirring, for 15 minutes or until sauce has thickened. Season with salt flakes.

For the bechamel, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 2-4 minutes until flour has cooked out. Gradually add milk, stirring constantly, and cook for 10-12 minutes until starting to thicken. Add yolks and cheese, and season. Cook, stirring, for a further 10-15 minutes until thickened.

Increase oven temperature to 220*C. Divide beef mixture among eggplant halves. Top with bechamel and scatter with panko bread crumbs and remaining extra cheese. Grill for 5 minutes or until golden brown. Scatter with parsley leaves, to serve.