Potatoes and Eggplant with Meat and Béchamel

Ingredients

• 1 kilo potatoes, cut into rounds
• 1 kilo eggplant, cut into rounds
• 3 tomatoes, blended
• 1 large onion, finely chopped
• 300 g minced meat
• 2 tablespoons tomato paste
• 1/4 tablespoon black pepper
• 1/4 tablespoon seven-spice
• Salt to taste
• 2 tablespoons cooking oil
• Béchamel:
• 1 large tablespoon butter
• 2 tablespoons flour
• 2 cups liquid milk
• A pinch of black pepper
• A pinch of nutmeg
• A pinch of salt
• 1 tablespoon cream cheese, or 2 cream cheese triangles (optional)
• 1 cup mozzarella cheese for topping

Method

1. First, cut the potatoes and eggplant into rounds.
2. Fry them in plenty of oil, or brush with a little oil and bake in the oven.
3. Sauté the finely chopped onion in a little oil until softened, then add the meat and stir until the meat is cooked.
4. Add the spices to the meat filling, along with the salt, blended tomatoes, tomato paste, and 1/4 cup water.
5. Stir and leave the filling over low heat until it thickens well.
6. In a baking dish or pyrex, arrange the fried potatoes and eggplant, keeping some aside to place on top. Then spread the filling over the first layer of potatoes and eggplant.
7. Arrange the remaining potatoes and eggplant over the filling.
8. Prepare the béchamel: in a pot over the heat, melt the butter, then add the flour and stir for about 4 minutes.
   Timers: 4 min
9. Add the liquid milk, spices, salt, and cream cheese, stirring constantly in a circular motion.
10. Leave the béchamel on the heat, stirring, until it thickens slightly.
11. Spread the béchamel sauce over the potato and eggplant pyrex, then sprinkle the cheese on top.
12. Place the pyrex in the oven and turn on the top heat until the cheese melts.
13. Click the link to make one of the tastiest eggplant recipes, which is mghmoor
14. For more from Ruwida, try Turkish-Style Fried Eggs