Description
Stuffed eggplant in the form of boats or shoes. (gr. papoutsakia-shoes). Very flavorful, juicy, delicious Mediterranean dish.
Ingredients
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Eggplant
12 piece
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Vegetable oil
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Olive oil
5 Tbsp
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Cheese
12 slice
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Minced meat
300 g
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Onion
1 piece
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Garlic
3 tooth
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Tomato
1 piece
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Parsley
5 piece
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Tomato juice
1 cup
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Salt
-
Black pepper
-
Nutmeg
-
Allspice
-
Sugar
1 tsp
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Olive oil
3 Tbsp
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Vegetable oil
8 Tbsp
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Flour
10 Tbsp
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Milk
1 l
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Chicken egg
1 piece
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Salt
-
Black pepper
-
Nutmeg
Cooking
From eggplant to cut a small strip of it lengthwise to expose the pulp. With a spoon out the flesh, making a boat.
Use the pulp for the filling.
Baklazhanovy pumps lightly fry.
The eggplant pulp grind in a blender.
Fry slightly onion in olive oil, then add the beef, garlic and pulp of eggplant. A little ovarium mixture.
Add the chopped tomatoes and tomato juice, proverjaem. At this stage, salt, sugar, pepper and nutmeg put to the stuffing.
At the end put parsley and ovarium to avoid unnecessary fluid.
The stuffing is ready!
For sauce Bechamel, heat the oil in a pan and gradually add the flour, quickly stir without stopping, to avoid sticking and not burnt.
The flour should look a little steep. If brewed before you had to put all the flour in the butter - do not worry, proceed to the next stage in the process we add the flour.
Pour a portion of milk and stir until thick proviva. Pour all your milk. salt pepper, and nutmeg added at this stage.
In the prepared sauce break 1 egg and quickly stir. The Bechamel sauce is ready.
Eggplant filled 3/4 full with stuffing. On top lay a slice of cheese.
Top vykladyvaem the Bechamel sauce, sprinkle with nutmeg and grated cheese. Bake at 200 C until the sauce will take a beautiful Golden color and acquire a crust (approx. 35-40 min). These eggplant is equally delicious and hot, and cold.
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