Eggplants stuffed with meat
A simple recipe and prepared that will allow you to enjoy a dish sensational, a combination of flavors unique.
Stuffed aubergines are not very difficult to do, the only thing that implies is a little more work in the kitchen, as they must also prepare the filling and bechamel, but the work is more appreciated when testing the end result.
Index of the article
- 1 Ingredients
- 2 Preparation
- 3 More recipes:
- 2 eggplants large
- Grated cheese
- 500 grams of minced meat of veal
- 1 green bell Pepper
- A glass of white wine
- Black pepper
- Olive oil
- 3 tablespoons of flour
- Olive oil
Wash the aubergines and put in a saucepan with plenty of salted water to the fire, when boiling add the eggplant rounds in half and without the tail. Let them cook until they are soft, you take them out and put them to drain.
Put a frying pan with a splash of oil and prepare the minced meat. We have prepared a very simple, first you put the cut onions to fry along with the garlic cut into very small pieces, then add the green bell pepper chopped in tiny and when you are ready add the minced meat, salpimientas. When you are more or less done, add the glass of white wine to pick up all the flavor.
In another pan or non-stick pan prepare the bechamel. Put a splash of oil and when hot add the flour. Once you take that color semitostado add the milk little by little, stirring constantly and when you see that take the texture you want, taste tests and rectificas the salt.
Again picks up the eggplant, I usually make an “x” on the surface, to be able to remove the meat with ease. You should be careful of not piercing the skin, we only want to remove the meat that you can also add to the minced meat that we have prepared
Once you have it, in the pan with the meat pour a few tablespoons of bechamel so that it is more and more thick, stuffed eggplants and cover them with the remaining béchamel, put a little grated cheese on top and broil in the oven.
- Eggplant stuffed mushrooms
- Fried eggplant