How to make Béchamel Eggplant? There are also 12 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk 30 min, eggplant recipe with bechamel, eggplant with bechamel in the oven, eggplant in the oven, eggplant recipes, eggplant recipes, Practical Recipes

Eggplant with Béchamel

Portion: 2-4 Persons Preparation: 15 min Cooking: 15 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 7 oy 3,29/5)
7 3.29 5 1

Hello dear friends,

Again, 2-3 days of separation came between us… As you know, he had finished his studentship period and started his internship period. I've been working so hard for the last 3 days that I come home like a nugget in the evening.

Frankly, I don't have time to prepare much. Cook win-win meals all day, skip dinner at home. The tailor really couldn't sew his own ripped one.

eggplant recipes

I made the eggplants with bechamel sauce last week so that the "Béchamel Sauce" I prepared for the culinary school would not be wasted. Well done, the recipe was incredibly delicious.

See you soon… Love.

Ingredients for Béchamel Eggplant Recipe

  • 4 eggplants
  • 1 water glass measure of oil
  • salt

For the bechamel sauce:

  • 2 tablespoon of margarine or butter
  • 2 tablespoons (heaped) flour
  • 1,5 water glass milk
  • salt, pepper

For the above:

  • ½ cup grated fresh cheddar

How to Make Béchamel Eggplant Recipe?

  1. Shorten the eggplant stems. Wash and peel the variegated.
  2. Make a longitudinal scratch on each eggplant without going too deep.
  3. Fry the aubergines front and back in 1 glass of oil and take them on a napkin lined plate and drain the oil.
  4. For the bechamel sauce, put 2 tablespoons of margarine in the pan and turn the stove to its lowest setting.
  5. When the margarine starts to melt, add the flour and start roasting.
  6. When the flour changes color very slightly and starts to smell, add milk little by little.
  7. Continue to add milk while whisking rapidly. Season with salt and pepper when you add all the milk.
  8. Stir over low heat until the sauce leaves a trace in the pan and remove from the heat.
  9. Take the fried eggplants on the baking tray. Divide the sauce you have prepared by expanding the slits with the help of a spoon.
  10. Sprinkle the grated cheddar cheese on the eggplants and bake in the oven preheated to 180 degrees until the eggplants are browned.
  11. Serve hot or warm.
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"Eggplant with Béchamel12 comments for ”

  • on August 25, 2014 at 07:15
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    Good luck, you have done the unknown with the known. It is as if you have done the good that is the cause of a good deed. I will try it too.

    Answer
  • on August 22, 2014 at 18:44
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    This is a very good thing, but I have a question, I am an Azerbaijani, there are cheddar cheeses on sale here, but is it halal, they bring cheddar cheese from Turkey, you know well.

    Answer
  • on August 22, 2014 at 18:42
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    You said to peel the variegated in the recipe, but the eggplants were not peeled in the photo. I will be glad if you answer.

    Answer
    • on August 23, 2014 at 11:47
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      Since the eggplants are tiny, I only had to peel a part from the bottom, and it is not visible because it remains below. When you use medium-sized eggplant, you should peel the variegated.

      Answer
  • On December 16, 2011 at 09:38
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    I was disappointed when I couldn't find anything in it, but it's interesting :) it's a different alternative. health to your hands.

    Coffee Shop

    Answer
  • On December 15, 2011 at 16:44
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    Can't we do it by roasting eggplants? Do you have to fry it?

    Answer
  • On December 15, 2011 at 16:24
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    IT LOOKS PERFECT I HOPE IT LIKES IT. THE BUTTER AND CHEESE MUST BE OF QUALITY OR ALL THE WORK WILL BE WASTE, ENJOY

    Answer
  • On December 15, 2011 at 16:17
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    Don't you think it would be nice if we put roasted meat or minced meat in bechamel sauce?

    Answer
  • On December 15, 2011 at 16:10
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    It's delicious. I'm sure it tastes as well.
    good luck to your hands
    Yours

    Answer
  • On December 15, 2011 at 12:23
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    Before the bechamel sauce made, the onion that is pink in oil is added to the chopped chicken meat, mixed for five minutes, minced mushrooms are added and mixed for two minutes. It is cooked for 1 minutes with 15 glass of water. It is filtered and filled with eggplants. 'Okay.. I think it will be more delicious with a lot more variety of ingredients. It wouldn't be plain.

    Answer
  • On December 15, 2011 at 09:52
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    it looks delicious.. it would be great with a little roasted meat or a piece of meat in the form of stone kebab, I will definitely try it today

    Answer
  • On December 15, 2011 at 09:00
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    Looks delicious Nilay… Your recipe gave me an idea :) But I will wait for summer.

    Answer

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