Stuffed Eggplant with Ground Beef and Bechamel

Name: Stuffed Eggplant with Ground Beef and Bechamel
Total time: 300 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 large eggplants; 12 oz ground beef (about 350 grams); 1 large onion; 3 cloves garlic; Shredded cheese (or slices); 2 tablespoons butter; 3 tablespoons flour; 2 cups milk (about 1/2 liter); Oil; Salt; Pepper; Nutmeg; Oregano

Magy @thismagy

Madrid, Madrid, España

Delicious baked eggplants with meat and bechamel topped with cheese 😋

Magy @thismagy

Madrid, Madrid, España

Delicious baked eggplants with meat and bechamel topped with cheese 😋

Saved

Ingredients

1h 5min

6 servings

2large eggplants
12 ozground beef (about 350 grams)
1large onion
3 clovesgarlic
Shredded cheese (or slices)
2 tablespoonsbutter
3 tablespoonsflour
2 cupsmilk (about 1/2 liter)
Oil
Salt
Pepper
Nutmeg
Oregano

Saved

Steps

1h 5min

1

Cut the eggplants in half, add salt and oil, and bake for 20 minutes.
2

Chop the onion and garlic, and sauté them with a splash of oil in a pan.
3

When the onion is translucent, add the ground beef, salt, pepper, and oregano, and stir well until the meat is cooked.
4

Once the eggplants are done, remove the pulp, chop it, and add it to the ground beef and onion mixture.
5

To prepare the bechamel, add the two tablespoons of butter. When melted, add the flour and milk, stir for 4 minutes, and add salt, a bit of pepper, and nutmeg to taste.
6

When the bechamel has thickened, add it to our meat and eggplant filling, mix everything together, and stuff our eggplants.
7

Top them with your favorite cheese, bake until the cheese is golden, and they're ready!