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olive oil eggplants tomato onion water olive oil salt flour butter Parmesan cheese salt ground nutmeg
Viewed: 155 - Published at: 3 years agoIngredients
- 1 olive oil, to cook
- 5 medium eggplants
- 500 grams minced meat, beef
- 1 tbsp tomato paste
- 1 medium onion, chopped
- 2 1/2 cup water, to cook
- 3 tbsp olive oil
- 1 salt and pepper to taste
- 500 ml milk
- 2 tsp flour
- 1 tbsp butter
- 1 1/2 tbsp parmesan cheese, or any other similar hard cheese
- 1 pinch salt, if cheese is salty add more or less according to your taste
- 1/2 tsp ground nutmeg, optional
Method
- In a casserole put olive oil, when hot add minced meat stir until changes colour.
- Add onion and stir.
- In a glass of water dissolve tomato paste.
- Add all filling ingredients in the casserole until minced meat is cooked, about 20 minutes.
- In another casserole add milk, when hot add butter, nutmeg, salt and flour and stir very well not to make any pellets.
- When is turning into a creamy sause remove from heat, add parmesan and stir well for 3 minutes.
- Almost takes 15 minutes to cook.
- Cut eggplants in half and remove the 1/3 from the inside with a spoon, careful not to break the shape.
- In a baking pan add olive oil to cover the bottom.
- Put eggplants, fill with minced meat and add bechamel on top.
- Bake until eggplants are soft and bechamel golden brown, to 180 oC for 30 minutes.
