A vegetarian takes on an authentic Greek dish, using soybeans as a meat alternative.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 1 Hour 5 Minutes
- Total Time: 1 Hour 20 Minutes
- 2 large eggplants
- 1 tablespoon oil
- 1 onion (finely chopped)
- 2 cloves garlic (crushed)
- 2 large ripe tomatoes (peeled, seeded, chopped)
- 2 teaspoons concentrated tomato puree
- ½ teaspoons dried oregano
- ½ cup dry red wine
- 10½ ounces canned soybeans (drained, rinsed)
- 3 tablespoons flat leaf parsley (chopped)
- 1 ounce butter
- 2 tablespoons all-purpose plain flour
- Pinch ground nutmeg
- 1¼ cups whole milk
- ⅓ cup feta cheese (crumbled)
How to Make It
- Preheat the main oven to 350 degrees F.
- Cut the eggplants in half lengthwise and spoon out the flesh, leaving just a thin border of flesh around the skin. Place the eggplant halves on a baking tray, cut side facing upwards.
- In a large skillet or frying pan, heat the oil. Sauté the chopped onion along with the crushed garlic over medium heat for 2-3 minutes, or until just soft. Next add the chopped tomatoes, tomato puree, oregano and red wine. Bring to boil for a few minutes, or until the liquid is reduced and the tomatoes have softened. Add the soybeans and flat leaf parsley and stir to combine. To make the Sauce
- Melt the butter in a medium-sized saucepan. Stir in the all-purpose flour and cook over medium heat for 60 seconds, or until the butter begins to foam. Remove the pan from the heat and a little at a time, stir in the ground nutmeg and whole milk.
- Return the pan to the heat, stirring constantly until the sauce begins to boil and thicken.
- Add one-third of the sauce into the eggplant mixture and stir to incorporate. Spoon the mixture into each of the eggplant shells and using the back of a spoon smooth out.
- Pour the remaining sauce over the top and sprinkle with crumbled feta.
- Bake in the preheated oven for 50-60 minutes.