Greek Style Stuffed Eggplants with Thermomix

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18 July, 2026

Greek Style Stuffed Eggplants with Thermomix

Recipe from our friend and collaborator Luz Maria Lagoa. The boys made them a few weeks ago. They are from the cookidoo platform. They turned out great. Super rich. I recommend them to you.

One of the wonders of this recipe is the aromatic touch that the cinnamon and white wine add to the meat sauce, transporting you directly to the most authentic flavors of Eastern Mediterranean cuisine.

Plus, the creaminess of the egg-enriched Greek-style béchamel creates an irresistible golden, crispy coating in the oven, making this dish a guaranteed hit for any family meal.

Greek Style Stuffed Eggplants with Thermomix

Ingredients

Meat Sauce

🍆 4 or 5 eggplants (washed)
🫒 40 gr olive oil
🧅 200 gr onion (cut into quarters)
🥩 500 gr mixed minced meat (pork and beef)
🍷 100 gr white wine
🍅 200 gr crushed tomato
🌿 Chopped parsley
🧂 1 teaspoon salt
🌶️ 2 pinches of ground black pepper
🥢 1 stick of cinnamon stick

Greek Bechamel and Finishing

🥛 500 gr milk
🌾 80 gr wheat flour
🧈 20 gr butter
🥚 1 egg
🧂 Half a teaspoon of salt
🥜 1 pinch of nutmeg
🍞 1 tablespoon breadcrumbs (to sprinkle)
🧀 Grated cheese (to sprinkle)

Preparation

Cut the eggplants in half lengthwise (including the stems). We make cuts with the help of a knife to all the halves.

Place on a tray lined with baking paper and brush with oil. With the oven previously preheated to 180° (up and down heat), we bake for about 20 minutes or until the meat is soft. We turn off and remove to cool. Once cold, we remove the pulp and reserve it.

For the meat sauce: add the oil and onion to the glass, and chop for 4 seconds at speed 4.

With the basket placed in place of the beaker as protection against splashing, we fry for 7 minutes at 120° and spoon speed.

Add the minced meat and mix well with the help of the spatula. Still with the basket in place, fry for 5 minutes at 120°, with reverse rotation and speed 1.

We pour the white wine and program 3 min at 120°, reverse rotation and speed 1.

We add the pulp of the eggplants that we had reserved, the tomato, the parsley, the pepper, the cinnamon stick and the salt. Keeping the basket in place, cook for 15 minutes at 120°, reverse rotation and speed 1.

We remove the cinnamon stick from the glass and fill the eggplant carcasses with this mixture. We preheat the oven again to 180° (up and down heat).

For the Greek bechamel: pour the milk and flour into the clean glass, and program 6 minutes at 90° and speed 4.

Add the butter, egg, nutmeg and salt, mixing for 2 min at 90° and speed 4.

We cover the eggplants with the bechamel and sprinkle the surface with the grated cheese and breadcrumbs. Bake for about 25 minutes or until desired golden brown. We turn off, remove and that’s it! ONLY LEFT TO ENJOY, BONUS PROTECT.

Recipe by Jesus