Melintzanes Yiemistes (Stuffed Aubergines) is a traditional Cypriot recipe for a classic dish of aubergines (eggplants) stuffed with a meat, potato, cheese and egg mix in a white sauce base that's oven baked to cook. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Stuffed Aubergines (Melintzanes Yiemistes).
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Ingredients
1.5kg medium-sized aubergines (eggplants)
For the Filling:
3 eggs
2 medium onions, finely chopped
750g minced meat (a mix of pork and beef, typically)
120ml dry white wine
45g fresh breadcrumbs
500g potatoes, peeled and finely chopped
50g cheese, grated
120ml corn oil
salt and freshly-ground black pepper, to taste
For the Cream Sauce:
720ml fresh milk
3 egg yolks
4 tbsp corn oil
4 tbsp plain flour
50g cheese, grated
1/4 tsp freshly-grated nutmeg
salt and freshly-ground black pepper, to taste
Method:
Wash the aubergines (eggplants) then slice in half lengthways. Using a spoon scoop the flesh out of the aubergine halves, leaving a thick wall (take care you do not pierce the skin). When done, the aubergines should look something like little boats. Reserve half the aubergine flesh.
Fry the aubergine shells in hot oil until they begin to brown then transfer to a baking dish. Reserve the oil.
Now prepare the stuffing: Turn half the oil used to cook the aubergines into a small saucepan. Add the onion and fry for about 4 minutes, or until soft and translucent but not coloured. Stir in the minced meat and cook, stirring frequently, until lightly browned.
Now add the wine, stirring to combine, before adding the reserved aubergine flesh (chop this first), tomatoes, salt and black pepper. Stir to mix then bring to a simmer and cook for 30 minutes.
Take the saucepan from the heat then stir in the breadcrumbs and the eggs, mixing well to combine. Cover and set aside.
For the cream sauce, pour the milk into a pan and bring to a boil. Take off he heat and set aside to keep hot.
Heat the remaining oil in a pan, scatter over the flour and stir to form a smooth roux. Continue stirring for 1 minute to cook the flour then beat in the milk and continue beating until the mixture is smooth. Bring to a simmer and cook until the milk mixture is the thickness of cream. Take off the heat and beat in the egg yolks until thoroughly combined. Finally add the nutmeg, cheese and seasonings.
Use the filling mixture to stuff the aubergines. Ensure that you do not fill the aubergines completely and fill the void with the cream sauce. Sprinkle some more cheese over the top then transfer to an oven pre-heated to 200°C and bake for 30 minutes, or until golden brown on top.
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