Greek baked eggplant with minced meat and egg sauce for lunch
Baked eggplant in Greek style
In summer, it is best to prepare the lightest and healthiest dishes from seasonal vegetables for lunch and dinner. You can always add meat, cheese, fish, herbs, and nuts to them, and this will add a new flavor and taste to the usual dishes.
Today, FoodOboz editorial team shares with you an amazing recipe for a perfect dinner – baked Greek eggplant with minced meat and egg sauce, which you can prepare in 40 minutes.
Ingredients:
- eggplants - 5 pcs.
- any minced meat - 500 g
- onion - 1 pc.
- garlic - 3 cloves
- tomato puree - 500 g
- cinnamon - 1 stick
- basil - 1 tsp.
- red wine - 1 glass
- olive oil - 2-3 tbsp.
- hard cheese - 100
- salt, pepper - to taste
For the sauce:
- milk - 100 ml
- butter - 100 tg
- flour - 100 g
- egg yolks - 2 pcs.
- nutmeg - a pinch
- salt - to taste
Method of preparation:
- Wash the eggplant, and cut the flesh crosswise.
- Add salt and leave for 30 minutes to remove the bitterness.
- Then wash them well, season them with spices, and drizzle with olive oil.
- Put the eggplant skin side up on a baking sheet and bake for 30-40 minutes.
- Garlic Peel and chop the garlic finely, along with the onion, and fry until tender in olive oil.
- Add the minced meat, stir, and fry until tender.
- Add basil, cinnamon, and wine to the minced meat, stir and cover, and simmer for 30 minutes.
- Then add the grated cheese and herbs to the minced meat and stir.
- Sauce: melt a little butter in a large frying pan, add flour, and be sure to whisk constantly to make a smooth paste, add warm milk and mix.
- Take out the cooked eggplant, remove the flesh with a spoon, mix it with the minced meat, and put it back into the eggplant, pour the sauce on top and put it in the oven for 20 minutes at 190 C.
Baked eggplant in Greek style
Subscribe
Subscribe
