Greek cooking made easy - I hope!

 

Greek cooking made easy - I hope!

Stuffed Zucchini and Eggplant

With Summer upon us, it is always nice to eat outdoors if possible, it is also nice not to have to spend a lot of time in the kitchen, so this dish is quick and easy to make, and is a great side dish for serving with a BBQ, it can be eaten either hot or cold.
You will need:
6 medium zucchini
6 medium long eggplants
1 onion
garlic - as you like
400g minced beef
tin of tomatoes
60ml tomato paste
250ml beef stock
65g rice
parsley
40g parmesan cheese or mozzarella
30g butter
1.5 tablespoons plain flour
1 egg
pinch of nutmeg

Wash and cut length ways all the zucchini and eggplants, then with a spoon scoop out the middles and mash in a bowl, put the shells on a greased baking tray.
Cook the onion and garlic in the oil until soft and then add the meat, when the meat is brown add the pulped middles, the tin of tomatoes, the beef stock and the tomato paste, stir well, when the mixture is boiling add the rice, cook until the rice is ready then add the parsley and some salt and pepper
Fill the shells with the mixture, make sure it's not too liquidly!
Make the sauce. Melt butter in strong based pan add a quarter of the milk. In a cup mix the flour with the rest if the milk until all lumps are gone. Take pan off the heat and add the cup contents, mix well with wooden spoon, put back on a low heat and stir until sauce thickens. Let it cool down and then add the beaten egg and the nutmeg, and pour over the stuffed shells.
Place tray in medium hot oven for about half an hour until the cheese is brown on the top.