Aubergines stuffed with meat and béchamel (Papoutsakia)

1. Halve the aubergines lengthwise, score the flesh in a criss-cross pattern (without cutting through the skin), salt them, brush with half the oil and roast at 200 °C for 25 minutes until soft.

2. Meanwhile, soften the finely chopped onion and garlic in the rest of the oil, add the minced beef and fry until crumbly.

3. Stir in the grated tomatoes and cinnamon, season and simmer for 15-20 minutes until thick.

4. Press down the flesh of the aubergines with a spoon to form "little shoes" (papoutsakia), mix any flesh you scoop out into the filling, and fill the aubergines.

5. For the béchamel, cook the flour in the butter, gradually add the warm milk and cook until thick, then take off the heat and stir in the egg and half the grated cheese; spoon it over the aubergines and sprinkle with the rest of the cheese.

6. Bake at 180 °C for 25-30 minutes until golden on top, and rest for 10 minutes before serving.

Tip: "Papoutsakia" means little shoes – the name comes from the shape of the stuffed aubergines. Gruyère or parmesan will do instead of kefalograviera.