Melitzanes Papoutsakia (Greek Stuffed Eggplant with Meat)

Steps

1. Preheat oven to 200°C (390°F).
2. Cut the top and bottom off each eggplant, then slice in half lengthwise to create boats.
3. Score the flesh of each eggplant boat in a deep criss-cross pattern.
4. Place the eggplant boats skin-side down on a parchment-lined sheet pan and brush generously with olive oil.
5. Bake for about 30 minutes until the tops are roasted and the flesh is soft.
6. While the eggplant bakes, prepare the meat sauce: sauté the onion in olive oil until soft, then add the garlic and cook briefly.
7. Add the ground meat and cook until browned.
8. Stir in the diced tomatoes, tomato paste, red wine, parsley, allspice, cinnamon, smoked paprika, and bay leaf.
9. Simmer the sauce until thickened, then remove the bay leaf and set aside.
10. Prepare the cream: melt the butter in a saucepan, whisk in the flour, and cook briefly to form a roux.
11. Gradually whisk in the warm milk and cook, stirring constantly, until thickened into a béchamel.
12. Season the béchamel with nutmeg, then remove from heat and stir in the Greek yogurt and egg.
13. Assemble the papoutsakia: press down the flesh of each roasted eggplant boat slightly and fill with the meat sauce.
14. Top each stuffed eggplant with the béchamel cream and sprinkle with grated cheese.
15. Bake for about 20-25 minutes until the top is golden brown.
16. Serve warm.