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INGREDIENTS |
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- 6 or 7 eggplants ,
- 3 / 4 kg of ground beef,
- 2 tablespoons butter,
- 1 large onion,
- 5 tablespoons of olive oil,
- 2 cloves of garlic, bay leaves,
- 1 can diced peeled tomatoes 500 grams chopped parsley, oregano, a thick béchamel with 1 litre of milk,
- 90 grams of butter,
- 100 grams of flour,
- 2 egg yolks, nutmeg, salt, pepper,
- 100grammes of Gruyere cheese. |
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| PREPARATION |
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| TIME OF PREPARATION : 1h mn |
- Cut the eggplant into slices rather thin, salt them well and let them parboiling 1 hour, then rinse them thoroughly, dry them with paper towel and let them fry in a little hot oil until that they are tenderize and gild on both sides.
- Heat in a casserole of oil (5 tablespoons), 2 tablespoons butter and 2 tablespoons water, add the chopped onion and minced meat back through it all, a few minutes. Add garlic, 1 dessert spoon of salt, pepper, bay leaves, add tomatoes of the box and chopped parsley, a little oregano, close the casserole and simmer over low heat about 30 minutes, we must that the cooking juices are absorbed, if not cook a little longer.
- Prepare a thick béchamel by incorporating the egg yolks and nutmeg.
- Put in a buttered dish for the oven rather grand, half of eggplant in forming a carpet, then spread ground meat cooked over to cover the surface of eggplants. Add the remaining eggplant over the meat and finally coat with béchamel where it scatters on the surface Gruyere cheese, (must superimpose a layer of eggplant, a layer of minced meat, another layer of eggplant and a layer of béchamel), made then cook the dish in the oven until golden, about 45 minutes
Posted by madiha amaddah
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