The stuffed eggplants is a very complete dish, in which it includes meat, vegetables and if we cover them with a rich homemade bechamel sauce we have a large dish. The eggplants can cook them in many fried ways, rebobed, in salsa, stuffed with different Ingredients, such as vegetables, meat, fish … we can find them all year but in summer it is when they are at their best, so do not miss this fantastic seasonal recipe and cooking with recipes a rich plate of oven stuffed eggplants With Bechamel. Don be scared by the amount of steps, because although it is a laborious recipe it is not complicated and only for the taste already worth it!
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make eggplants stuffed with baked bechamel: |
| 4 eggplack units 1 kilogram of mixed meat 1 onion 1 fried tomato can of nutmegda 1 pinch of salt 30 grams of butter 50 grams of grated cheese |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make eggplants stuffed with baked bechamel:
1. We started by roasting the eggplants a little. To do this, we wash them and cut them in half, throughout. We make some cuts, we put them on the oven plate sprinkled with a little oil and put them in the oven until they are golden brown. When they are, take them out and let cool to room temperature.
2. While preparing the filling for eggplants. Then, in a pan we started by putting the chopped onion.
3. When it starts to be golden, we add the meat little by little. We remove and let it be brown. These eggplants stuffed in the oven you can do them with veal meat or mixed with some pork to make it more juicy.
4. When the meat is, we season it with a little salt, pepper and put the fried tomato. We remove everything keeping a couple of more minutes and reserve. The amount of fried tomato is to taste.
5. When the eggplants are already at room temperature, we remove them from the tray and empty them with the help of a spoon, in this way we can fill them well without problems. Be careful not to break the skin when you remove the pulp.
6. finely pile all the pulp you have removed from eggplants and mix this with the meat filling that we have in the pan. Correct the seasoning if necessary.
7. Next we can fill the eggplants with minced meat. Once we are filling every half, we are putting them in a refractory mold or oven suitable. Reserve.
8. On the other hand we prepare the white sauce. To do this we begin by melting the butter in a saucepan. This type of sauces can also be done without butter, if you prefer to do so, consult the recipe step by step of the false bechamel.
9. Then we put the flour in the saucepan and stir well.
10. To finish making the homemade bechamel sauce, we put the milk and keep cooking over low heat while we constantly remove. We add salt and a pinch of nutmeg. Our Bechamel sauce should be slightly thick.
11. Now that we have the sauce ready, we cover the eggplants with the white sauce. Add enough to taste, the ideal is that eggplants stuffed with meat are well covered, as seen in the photo.
12. We cover the surface with grated cheese and put the eggplants in the baked depending on Grill to gratin. You can have the preheated oven at 200 ºC and leave them between 5-10 minutes until you see that the cheese layer is golden and crispy.
13. This type of eggplant stuffed with baked bechamel is delicious and you can make them for a weekend family meal, in addition, following this same procedure you can vary the recipe making other landfills, such as eggplants stuffed with tuna. You need more dishes to complete the family menu, we invite you to visit Targets blog = _blank rel = NOFOLLOWCOCINANDO WITH MONTHES, THERE YOU WILL FIND MORE OF YOUR RECIPES STEP BY STEP BY STEP … DISCLUDES SO DELICIOUS AS THIS AND MUCH MORE!
