Recipes \ Stuffed eggplants Greek shoes

Stuffed eggplants Greek shoes

Stuffed eggplants Greek shoes
eggplant – 4 pieces, flour, sifted – 3 tbsp milk – 1.5 cups salt – to taste butter (for the cream) – 3 tbsp, onion small – 1 PC., tomato paste – 1-2 tbsp, vegetable oil – at its discretion, parsley – 1 bunch, olive oil – at its discretion, meat (beef) – 500 g
Eggplant wash, cut in half, use them to make cuts crosswise, add salt and leave on time. Again, rinse the eggplant from the salt, wipe dry with paper towel. Eggplant fry (for frying eggplant, use vegetable oil) on both sides and immediately place them in a convenient form for baking in the oven. In another bowl pour a little olive oil, fry some finely chopped onion, add the minced meat, constantly to turn it until it changes colour, then add the tomato paste, parsley, salt, pepper, a little water and leave on the heat until the complete evaporation of the liquid. On the eggplant with a spoon to make a recess in which to put the ready meat. Then start making the cream, Bechamel. In Greek cuisine it is very popular (this is the Béchamel sauce). Melt the butter, fry a little flour in it, add milk (preferably hot), salt and interfere necessarily with a whisk to avoid lumps (checked in practice!). When the cream begins to bubble - it's ready. To let the cream to cool slightly and then place in a piping bag with any attachment, which like. Ready eggplant to squeeze out the cream from the pastry bag (you can just spread it with a spoon, as someone more convenient!). In the form of "shoes" pour gently to the bottom 1/2 coffee Cup of water and bake at 225-250°C before the formation of the cream is a beautiful Golden brown. All a pleasant appetite !
Cuisine
Greek
Cooking time
15 min
Difficulty
medium
Vegetarian
no
Stuffed eggplants Greek shoes
Stuffed eggplants Greek shoes
Stuffed eggplants Greek shoes
Stuffed eggplants Greek shoes
Stuffed eggplants Greek shoes
Stuffed eggplants Greek shoes
Stuffed eggplants Greek shoes
Stuffed eggplants Greek shoes