Eggplants stuffed with ground beef

AUBERGINES STUFFED WITH GROYND BEEF

Basis

Ingredients

8 large eggplants (250 g approx. each)

50 g. olive oil

Salt to taste

Stuffing

Ingredients

700 g. ground beef

2 large dry onions

4 cloves garlic

4 large ripe tomatoes

120 gr. olive oil

Salt and paper to taste

Bechamel Cream

Ingredients

1 liter homogenized milk

80 g. margarine

80 g. all purpose flour

Salt to taste

Instructions

Basis

Wash the eggplants and remove their stems.

Lay each eggplant horizontally and cut a slice from top surface.

Empty the eggplant with a knife or a spoon.

Each eggplant becomes an empty black cup.

Season with salt the inside of the emptied eggplants and coat them with oil.

Put the empted eggplants into a deep greased pan next to each other.

Place the pan in the oven on the first rack from the bottom.

Cover the pan with non-stick baking paper.

Bake the eggplant at 170 C degrees for 45 minutes.

Leave them covered in the oven.

Stuffing

Put olive oil in a saucepan. Place it over medium heat.

Peel the onions, dice them and put them in the saucepan.

Add the chopped garlic into the pot.

Stir them from time to time.

Let them cook until they become soft and tender.

Put the minced meat in the saucepan.

Stir the ground beef with a ladle to absorb oil.

Lower more the heat and the ground beef will produce all its fluids.

Let it cook slowly in them.

Break with a ladle the lumps that form as it boils.

Wash the tomatoes and puree them in the blender.

Add the tomato puree in the saucepan.

Add salt and pepper.

Let the meat to boil until it becomes soft and tender.

Bechamel

Put the milk in a pot and heat over medium heat.

Put the margarine in a saucepan and heat it to melt.

When the margarine is melted, pour in the flour and mix.

Stir the flour constantly and cook it for a few min.

Add the hot milk into the pot with the flour.

Beat the cream with a hand blender to homogenize it.

Continue the cooking stiring constantly.

When the cream starts to boil, remove the saucepan from the heat.

Assembling the stuffed aubergines

Take from the oven the pan with the eggplant.

Fill 3/4 of each eggplant with the stuffing.

Put béchamel sauce and cover the filling.

The sauce should rise slightly above the eggplant

Put the eggplants in the pan again.

Place the pan back in the oven on the first rack from the bottom.

Bake at 180 C degrees for 40 minutes.

When the food is ready is smells nicely and the cream has light beige color.

Remove the pan from the oven and let it cool before serving.