Kalogeros (Καλόγερος)

1. 1 Description: Cut the eggplants in half lengthwise. Scoop out some of the flesh to create a "boat." Salt them and let them sit for 30 minutes to remove bitterness, then rinse, pat dry, and lightly fry them in olive oil until soft. Set aside on paper towels. Grandmother's secret: Don't peel them; the skin holds everything together!
2. 2 Description: In a separate pot, brown the beef cubes in olive oil. Add the onion and garlic and sauté until translucent. Deglaze with red wine, then add the tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer on low heat for 1 to 1.5 hours until the beef is very tender and the sauce has thickened into a rich ragu.
3. 3 Description: Place the eggplant boats in a baking tray (optionally dropping a spoonful of Xinomyzithra at the bottom of each). Fill each boat generously with the beef stew. Cover with a thick slice or a mountain of grated Graviera Naxou. Bake in a preheated oven at 180°C for 15–20 minutes, until the cheese melts, bubbles, and turns golden brown.