A fabulous and versatile dish that can be used for any occasion worth our salt eggplant stuffed with rice We do not want to prepare the stuffing for tuna, meat, cheese, vegetables or anything that has gone bad in the refrigerator and waste it. One of the features of eggplant is that it can be prepared in many ways: baked, fried, steamed or deep-fried.
This recipe consists of: Eggplant stuffed with meat and cheeseA kitchen classic that does not require many ingredients and can be prepared in a few minutes in the oven. One of the main tips for this dish is to choose small eggplants, as they are tastier, aromatic, tender and at the same time have few seeds, which helps us to make the filling significantly. For the filling in this recipe, you can mix the eggplant pulp with other vegetables and ground beef or replace these ingredients with whatever you prefer.
But the touch that changed this dish, without a doubt, béchamel sauce this makes everything tastier, creamier and provides the juiciness we always need when preparing a meal in the oven. Then we leave it to you Eggplant recipe stuffed with ground beef and cheese.
Contents
for the béchamel sauce
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50 g butter
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50 g wheat flour
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600 ml whole milk
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salt to taste
For the stuffing and eggplant
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200 g minced meat
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1 onion
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6 small eggplants
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Grated cheese for topping and gratin
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Pepper and salt to taste
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Ketchup
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béchamel sauce
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extra virgin olive oil
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Green pepper
detailing
First we start with béchamel sauce and for this, we heat the pan first and add the butter, when it melts, add the same amount of flour and mix until it reaches a paste-like consistency. After mixing once, we add the milk without stopping. to mix up; and when we get it we add coconut. Now we go with eggplantswe cut it in half in the middle, draw a cage with a knife, add salt and a little oil and bake at 180ºC for 30 minutes.
As it will spoil the skin after roasting, we take the pulp with a spoon without damaging it. Fry the finely chopped onion and green pepper in a pan and add the minced meat. When the color changes, add the previously finely chopped eggplant pulp. Add the tomato sauce and mix, use this stuffing to stuff the eggplants. We put them on a baking sheet, Cover each eggplant with two tablespoons of bechamel sauce and spread the grated cheddar cheese on it.
we’re warming up inside Bake at 200 degrees for 10 minutes and then we gratinate at maximum power by placing the tray in the upper part of the oven so that the cheese browns a little, but doesn’t burn for just two minutes and that’s it!