4 medium eggplants
1/2 cup extra-virgin olive oil
1 lb. chuck beef, cubed and seasoned with salt and pepper
1 large onion, diced
4-5 cloves garlic, minced
5-6 whole allspice berries
3 bay leaves
1/4 cup dry white wine
4 large ripe tomatoes, passed through a box grater (or one 796ml can of pureed plum tomatoes)
salt and pepper to taste
1 heaping tsp . dried Greek oregano
1/2 cup chopped fresh parsley
pinch of ground cinnamon
shavings of Graviera cheese (or Gryuyere)
1. Slice eggplants lengthwise, cut down the middle. Score the inside of each eggplant half with a knife in a criss-cross pattern. Drizzle with oil and season with salt and bake facedown on a greased tray in a pre-heated 400F oven for 20 minutes. Turn each eggplant back up.
2. Season beef and place a large skillet on the stovetop over medium-high heat and brown on all sides, reserve. Add rest of oil and add onions, garlic, bay, allspice and sweat. Add browned beef, wine, reduce then for 3-4 minutes then add tomatoes, eggplant chunks, salt and pepper and simmer for 30 minutes or until the sauce is thick and the meat is fork tender. Adjust seasoning with salt, pepper and add oregano, parsley, cinnamon. Remove bay leaves.
3. Use the bottom of a large spoon to press down on each eggplant to make an opening. Fill with meat drizzle with oil and bake in pre-heated 350F oven for 25 minutes. Top with cheese and return to oven until just melted. Serve on mashed potatoes.