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Kalógeros Naxou

An aubergine bake stuffed with beef stew and finished off with gratin cheese in the oven
Course: Main Course
Cuisine: Greek
Keyword: baked aubergines with veal and gratin cheese
Servings: 4


for the beef stew

  • 1 kg of beef cut in chunks
  • 1 onion finely chopped
  • 300 ml of tomatoes chopped or grated ( I normally use fresh, ripe tomatoes)
  • 1 tbsp of tomato paste
  • 100 ml of olive oil
  • Salt and pepper to taste
  • Pinch of cinnamon
  • Pinch of sugar
  • Water

For the aubergines

  • 6 large aubergines
  • 2 large ripe tomatoes, sliced
  • Naxos graviera or gruyere
  • olive oil
  • salt pepper and a pinch of cinnamon


  • Heat up a heavy bottomed casserole and brown the beef in a tablespoon of olive oil.
  • Follow with the finely chopped onion and cook until translucent.
  • Add the chopped tomatoes, tomato paste, sugar, cinnamon, salt and pepper and cook for approximately 1 ½ hour on low-medium heat.
  • There are two ways to prepare the aubergines, baked or shallow fry which is a bit quicker. If you bake them, cut in half and scar the flesh of each half diagonally, from left to right and then right to left to create diamond shaped cuts. Add a bit of salt, brush with olive oil and bake at 180 C for about 15 minutes. Alternatively, slice them thickly and shallow fry in a bit of olive oil, 2-3 minutes each side. Keep the oven going at 180 C, if you are baking the aubergines or preheat it at 180 C to continue.
  • When the beef stew is ready, take each half of the baked aubergines and push the flesh with a spoon to create a cup. Fill each half with beef stew and two generous tablespoons of tomato sauce. If you fried your aubergines, place two slices and top with the cooked beef and a generous helping of sauce. Finish with slices of cheese or grated gruyere.
  • Place in a deep baking dish and bake for 5-7 minutes until the cheese has melted.
  • Kalogeros Naxou is best served hot, straight from the oven.