Anita’s Stuffed Eggplant Cups
Ingredients
Meat Sauce Filling:
4 large eggplants
2 pounds ground beef
3 Tablespoon of extra olive oil
5 garlic cloves, minced
1 onion, finely diced
4 Roma tomatoes, small diced
3 Tablespoon of tomato paste
2 bay leaves
1 Tablespoon pomegranate molasses
1 Tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon all spiced, ground
1 teaspoon freshly ground black pepper
Cheesy Creamy Sauce
3/4 cup of whole milk
1/4 cup of heavy cream
2 Tablespoon butter
2 Tablespoon flour
1 pinch of nutmeg
1/3 teaspoon salt
1 egg, beaten
4 pieces of Akawi or any white cheese
Preparation
- Preheat oven to 375 grades Fahrenheit.
- Sliced tops and bottoms off the eggplants and slightly hollow out the insides.
3. Place some of the flesh on the bottom of baking sheet brushed with butter. Set aside.
4. Use a large skillet on medium-high heat, add olive oil and sauté garlic and onions till tender. Add ground meat, bay leaves and cook beef for about 10 minutes. Seasoned with nutmeg, dried basil, dried oregano, all spiced, cinnamon, salt, and pepper. Incorporate tomatoes, pomegranate, and tomato paste.When it starts to simmer, lower heat and cook sauce for about 15 to 20 minutes. Remove bay leaves from sauce. Set aside.
5. For the cheese sauce use a medium size sauce pan over medium heat, melt the butter and slowly add the flour to make the roux by whisking constantly for about 2 minutes or till golden brown. Add milk and heavy cream and bring it to a boil. Seasoned with salt and nutmeg. Once sauce has thickens, lower the heat and incorporate grated pecorino cheese. Stir well and remove from heat. Add beaten egg and mix all well. Set aside.
Assembling:
Pour meat sauce into 4 prepared eggplant cups. 
Top with Akawi cheese.
Top with creamy cheese sauce.
Bake for 15 to 20 minutes until golden and garnish with fresh parsley. Warm your soul up. Enjoy!