Recipes overview

Stuffed eggplant

Menu: Main dishes

Allergens: Dairy, Gluten

Intermediate

People

Ingredients

eggplants

3

For the filling:

vegetable oil

3 tbs

onions

1

garlic

2 cloves

ground meat

4 kg

tomato sauce

4 tbs

salt

1 tsp

pepper

1 pinch

paprika

1 tsp

grated cheese

200 g

parsley

2 sprigs

For the white (Béchamel) sauce:

butter

50 g

white wheat flour

50 g

milk

1 l

nutmeg

1 pinch

salt

1 pinch

Preparation

Clean the eggplants and halve them lengthwise. Scoop out enough of the core to leave approximately half a centimetre of the peel and flesh. Cut the flesh scooped from the eggplant into small cubes.
Boil the eggplants in boiling water seasoned with salt (approximately 10 minutes).
Prepare the filling. Fry the chopped onions over hot oil. Add chopped garlic, cubed eggplant flesh, minced meat, tomato sauce and salt, and sauté for 10 minutes. Season with pepper, paprika and chopped parsley.
Prepare the white (Béchamel) sauce. In a saucepan, melt the butter. Add the flour and dry until it turns a pale yellow. Gradually add milk while whisking constantly. When the mixture thickens, set aside and season with salt and nutmeg.
Place the scooped eggplants into a greased baking sheet and fill them with the filling. Evenly distribute the Béchamel sauce on top and sprinkle with grated cheese.

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Further "Main dishes" recipies

Stuffed zucchini

Stuffed peppers

Roasted pork steaks