Ingredients:

Large eggplant

Minced meat

Finely chopped onion

Meat spices

Black pepper

Ground cardamom

Ground cinnamon

Salt

White béchamel sauce:

1 tablespoon butter

3 tablespoons flour

1 1/2 cups milk

Grated mozzarella cheese

1 egg

Method:

Cut the eggplant into thick round slices, since the slices will shrink after grilling, and place them in a tray. Brush the slices on both sides with a little olive oil, then season with a pinch of salt and black pepper.

Grill them in the oven at medium heat. Once cooked, brown the top under the grill. Fry the chopped onion in a pot, then once it softens, add the meat and the spices and keep stirring until it is fully cooked. Prepare the béchamel sauce, or white sauce. Melt the butter in a pot, then add the flour, stirring constantly. After that, add the milk and stir until the mixture thickens... Leave it to cool slightly, then add an egg and mix well, off the heat, until combined.

In an ovenproof dish or glass baking dish, arrange the eggplant slices, top with the meat and onion, then the béchamel, and bake in the oven until the ingredients are cooked through. Then add the cheese and turn on the grill until it melts and turns golden.

Recipe and method for tray-baked eggplant by a friend and cook from the Shou Tabbakhin Today site:

Rana Atoui

Click on Rana's name to visit her profile on our site and see her delicious recipes.

#recipes #recipe #eggplant #bechamel #whattocooktoday

Eggplant Béchamel with Meat and Cheese

Prep checklist