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Potatoes and Eggplant with Meat and Béchamel
Total time30 min
Prep10 min
Cook20 min
Yield2 servings
DifficultyEasy
ReviewsNo ratings yet
Mains

ChefRuwaida Al-Haj Al-Rifai

Potatoes and Eggplant with Meat and Béchamel

Potatoes and eggplant with meat and béchamel, in a very delicious recipe. A great idea for serving potatoes and eggplant in a creative way. We recommend that you try it.

Ingredients

Start here, then move straight into the method.

  • 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

Follow the cooking sequence without leaving the page.

  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

Recipe tags

MainsInternationalEgg freeEasyQuick cook

Notes and serving ideas

  • mghmoor
  • Turkish-Style Fried Eggs

Chef

Ruwaida Al-Haj Al-Rifai

Homemaker and mother who loves cooking and everything to do with the kitchen. She enjoys working with dough and learning new dishes from around the world to present them beautifully to her family and guests.

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