Description
I want to share a very original and tasty dish idea cooking that I took from the magazine "Cuisine Guide" when I was thinking what would be more interesting to cook from balaganchika... Try it and You!
Ingredients
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Minced meat
400 g
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Eggplant
2 piece
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Tomato paste
2 Tbsp
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Tomato
1 piece
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Onion
1 piece
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Garlic
2 tooth
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Butter
15 g
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Flour
15 g
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Milk
120 g
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Olive oil
2 Tbsp
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Spices
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Greens
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Cheese
Cooking
Eggplant cut lengthwise into thin stripes, add salt, set aside for 20 minutes.
In olive oil fry the onion and garlic finely chopped, add the mince and fry, stirring occasionally, until the meat is white;
add the tomato sauce and tomatoes (diced), salt, pepper, herbs, spices and simmer, stirring occasionally, about 10 minutes, set aside.
Eggplant, lightly fry on both sides and arrange in a fireproof dish like in the photo, the edges leave.
Do [color=darkred][b]béchamel[/b][/color]: in a small saucepan melt butter, mix with flour for about 2 minutes on low heat. Little by little add milk, continue to stir for about 5 minutes until the sauce does not take consistency of sour cream.
Spread on the eggplant half of the minced meat, then slices of cheese and the other half minced
pour Bechamel,
and turn the leaves of eggplant.
Put in oven 200°C for 30 min., 15 min. of baking, turn off the heat and leave the pie in the oven. Remove from oven, let cool slightly, carefully turn over the plate, and spread Apple pie.
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