Casserole with eggplant and minced meat with sauce "Bechamel"
Very tasty, flavorful dish.
Mince, thanks sauce, it turns out juicy. Eggplant give a unique aroma and taste.
I cooked this pudding in small (volume of about 250 ml) molds.
Instead, you can use a baking dish, measuring about 15-20 cm. Also, you can use pots.
The amount of said ingredients is obtained 6-8 servings.
Mince, thanks sauce, it turns out juicy. Eggplant give a unique aroma and taste.
I cooked this pudding in small (volume of about 250 ml) molds.
Instead, you can use a baking dish, measuring about 15-20 cm. Also, you can use pots.
The amount of said ingredients is obtained 6-8 servings.
Ingredients
- 500 grams of eggplant (or zucchini)
- 500 grams of minced meat (all to taste)
- 500 g tomatoes
- 200 g onion
- 200 g of cheese
- vegetable fat
- salt
- pepper
- herbs to taste
Sauce:
- 250ml milk
- 30 g of butter
- 30 g flour
Preparation
Eggplant cut into cubes.
Season with salt and leave for 30 minutes.
Then rinse in cold water.
Finely chop the onion.
Chop the greens.
With tomatoes Skinned.
Grind in a blender or grate.
In vegetable oil fry the onion.
Add beef, salt, pepper and fry for 10-15 minutes.
Vegetable oil to fry the eggplant, salt and pepper.
Add the tomatoes and simmer for about 5 minutes.
Add herbs, stir, remove from heat.
Preparing the sauce.
Melt butter.
Add the flour, lightly fried.
Add milk, salt and pepper, mix well.
Once the sauce begins to thicken, remove from heat.
Cheese grate.
In baking tins to put the stuffing.
Add sauce (preferably soaked sauce minced).
Lay eggplant.
Sprinkle with cheese.
Put in the oven.
Bake at 180 degrees for 20-25 minutes.
Bon Appetite!
