Aubergine boats with bechamel
Ingredients
- Minced meat: a quarter of a kilo
- Eggplant: 2 pieces (large size / halved / keep the green cluster)
- Flour: 6 tablespoons
- Butter: 4 tablespoons
- Milk: 2 cups
- Sweet red pepper: 1 piece (cut into cubes)
- Yellow pepper: 1 piece (cut into cubes)
- Onion: 1 piece (large size / cubed)
- Thyme: a tablespoon
- Cumin: half a tablespoon
- Water: three quarters of a tablespoon
- Garlic: clove (chopped)
- Oil: 3 tablespoons
- Nutmeg: a quarter of a tablespoon
- Salt, to taste
- Black pepper to taste
- Parmesan cheese: a cup (grated)
How to prepare
- Remove the core of the eggplant, keeping the inside, and cut it into cubes.
- Sift the flour into the milk in a medium bowl, and whisk well.
- Raise the milk and flour mixture in a saucepan over the fire and stir well until it becomes warm. Add the butter while continuing to stir and add salt and black pepper.
- Remove the béchamel sauce from the fire after obtaining the appropriate texture.
- In a frying pan with oil, saute the onions until they wilt and turn transparent, add garlic and fry until its aroma appears.
- Add the minced meat, stirring constantly, until the meat turns brown. Add the stuffing of the removed eggplant and colored pepper.
- Season the meat with salt, black pepper, nutmeg, thyme and cumin.
- Add the amount of water to the meat and cover the pan until the meat is cooked.
- The eggplant molds are stuffed with the meat mixture, and the béchamel sauce is poured over it.
- Sprinkle grated cheese over the eggplant moulds.
- Preheat the oven to 200°C.
- Stack the eggplant in a baking tray greased with a little oil.
- Put the eggplant in the preheated oven and cook for 20 minutes.
- Serve the eggplant hot and garnish with chopped parsley.
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