Stuffed Eggplants
1 hour Recipe Yield:
4 servings Difficulty:
Medium recipe
In Spain, they love eggplant and eggplant-based dishes. Stuffed Eggplants with Bechamel sauce are no exception. The stuffing for stuffing is crushed to a puree state, so you can use minced meat instead of pieces of meat.
Recipe Ingredients
Cooking Recipe
For the recipe for stuffed eggplant, you don't have to stand at the stove all day. Cooking will take a minimum of time. And first you need to prepare the sauce. Put butter in a saucepan and put on fire. When the butter melts, add flour, stir and fry slightly. Without ceasing to interfere with pouring milk and interfering with cooking the sauce until it thickens slightly. Add salt, pepper and grated nutmeg. The sauce is ready, cover and you can do the rest of the products.
Rinse eggplants, cut lengthwise. Make notches on the eggplant pulp with a knife in the form of a lattice, salt, sprinkle with oil and put in the oven. Bake the eggplants at 180°С (355°F) for 20-25 minutes.
Finely chop the onion and lightly fry in vegetable oil.
If you are using meat, it must be rinsed, cut into small pieces and added to the onion. But you can also use minced meat, it will cook faster.
Grate the carrots, cut the tomatoes into cubes and add everything to the onions and meat. Season with salt and simmer over medium heat until the meat is cooked through.
Remove the pulp from the baked eggplant and combine with the stew and vegetables.
Using a mixer, grind everything to a puree state.
Stuff the eggplant halves with prepared minced meat and vegetables and place on a baking sheet.
Top with eggplants pour the Béchamel sauce and place in the oven. Bake at 180°С (355°F) for 30-40 minutes.