Papoutsakia (Greek-Style Beef-Stuffed Eggplant with Béchamel)

Sauté the onion and garlic cloves in olive oil. Add the ground beef and cook until its color changes. Add the tomato paste, thyme, salt, black pepper, and half of a 200 ml measure of water. Close the pressure cooker and cook for 15 minutes.

Brush the eggplant halves with olive oil and arrange them cut-side up on a baking sheet. Bake in an oven preheated to 200°C / 390°F for 20 minutes, until the flesh is soft.

Melt the butter and add the flour. Cook for 2 minutes, then gradually pour in the milk, whisking until you have a smooth sauce. Remove from the heat and mix in the egg yolk and a pinch of nutmeg.

Press down gently in the center of the eggplant halves and fill them with the beef sauce. Spoon the béchamel over the top and sprinkle with grated Turkish semi-hard cheese. Bake at 200°C / 390°F for 25 minutes, until the top is golden.