Stuffed Eggplants "Paputskya"

You will need
  • - 4 things. eggplant;
  • - 3 tbsp. spoons of flour;
  • - 1-2 tbsp. spoons of tomato paste;
  • - 1 bunch of parsley;
  • - 1, 5 cups of milk;
  • - 1 PC. Luke;
  • - 500 g of minced meat (beef, pork - 1: 1);
  • - 3 tbsp. spoons of butter (for cream);
  • - vegetable oil (for roasting eggplant);
  • - salt;
  • - black pepper;
Wash the eggplants, cut them in half and make crosswise cuts on them, salt and leave for a while to remove the bitterness.
Then thoroughly rinse the eggplants with salt, wipe with a paper towel and fry on both sides. Place them in a convenient form for baking in the oven.
Fry melted garlic onions in olive oil, add minced meat, stirring constantly, then tomato paste, salt, pepper, parsley, add some water and leave to stew on the fire until the liquid is completely evaporated. Make a hollow in the eggplants with the help of a spoon in which you put the minced meat.
Prepare the cream Besamel. Melt the butter, fry the flour in it, add the hot milk, salt and continuously stir with a whisk to avoid lumps. When the cream starts to bubble, it's ready.
Put the cooled cream in a pastry bag with any nozzle and spread the eggplant over the entire surface. Pour gently at the bottom of the form with the "shoes" 0.5 coffee cup of water and bake at 225-250 ° C until a beautiful golden crust forms by the cream.

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