Eggplant with Béchamel
Portion: 
Preparation: 
( 7 oy 3,29/5)
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.
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?
- Shorten the eggplant stems. Wash and peel the variegated.
- Make a longitudinal scratch on each eggplant without going too deep.
- Fry the aubergines front and back in 1 glass of oil and take them on a napkin lined plate and drain the oil.
- For the bechamel sauce, put 2 tablespoons of margarine in the pan and turn the stove to its lowest setting.
- When the margarine starts to melt, add the flour and start roasting.
- When the flour changes color very slightly and starts to smell, add milk little by little.
- Continue to add milk while whisking rapidly. Season with salt and pepper when you add all the milk.
- Stir over low heat until the sauce leaves a trace in the pan and remove from the heat.
- Take the fried eggplants on the baking tray. Divide the sauce you have prepared by expanding the slits with the help of a spoon.
- Sprinkle the grated cheddar cheese on the eggplants and bake in the oven preheated to 180 degrees until the eggplants are browned.
- Serve hot or warm.
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.
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.
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.
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.
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
Can't we do it by roasting eggplants? Do you have to fry it?
IT LOOKS PERFECT I HOPE IT LIKES IT. THE BUTTER AND CHEESE MUST BE OF QUALITY OR ALL THE WORK WILL BE WASTE, ENJOY
Don't you think it would be nice if we put roasted meat or minced meat in bechamel sauce?
It's delicious. I'm sure it tastes as well.
good luck to your hands
Yours
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.
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
Looks delicious Nilay… Your recipe gave me an idea :) But I will wait for summer.