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Stuffed Eggplant with Bechamel Sauce

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


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.