EGGPLANTS WITH BEEF AND CHEESE
6 medium eggplants
500 gr. ground beef
500 gr. tomatoes, peeled and chopped
1 medium onion, finely chopped
2 cloves of garlic chopped
Rosemary, thyme, oregano, marjoram, basil (dried) ½ teaspoon of
Salt, pepper, a little sugar
3 tablespoons butter
4 tablespoons flour
1 ½ cup milk
White pepper a pinch
A pinch of nutmeg
1 tablespoon breadcrumbs
2 tablespoons grated cheese
1 cup. tea olive
CURRENT RECIPE COOKING
Remove the stem from the eggplant and cut in half. The dig removing about half the flesh. Salt them and leave them about half an hour to get the bitterness out.
Finely chop the flesh removed from the eggplant. Heat in a pan 4 tablespoons of olive oil and add the flesh, onion and garlic. Fry, stirring regularly, until soft. Take them off the heat.
In another pan heat 2 tablespoons of olive oil and minced Roast. When roasted add the fried meat, herbs, tomatoes, salt, pepper and a little sugar. Cook over low to medium heat until the liquid has evaporated.
Wipe the aubergines from their fluids. Heat all the remaining oil and fry the aubergines from both sides. The array in a pan, the salt and pepper lightly and divide the meigma the meat the cavity dig.
Heat a saucepan melt the butter (careful not to burn) and add the flour. Stir and cook, stirring for one minute. Add the milk and continue stirring until thickened. Add salt, white pepper and moschokarydo. Divide the sauce over the eggplant and sprinkle with cheese and breadcrumbs.
Bake at 180 degrees for 40 minutes or until browned cheese. Serve warm