Zutaten
- Ground meat, sautéed with onions and spices250 grams
- Roma eggplant1 kilogram
- Hot green pepper250 grams
- Medium-sized potatoes2 pieces
- Tomatoes, or 4 tablespoons of tomato paste0.5 kilogram
- Eggs3 pieces
- Medium-sized onion, sliced1 piece
- Garlic, minced2 cloves
Öl2 cups- Salt and black pepper0
Chili0- Bechamel packet, La Vache Qui Rit1 packet
Flüssige Milch1 liter
Butter1 tablespoon- Salt and black pepper0
Thymian0
Schritte
- 1
Prepare the bechamel in advance as follows: Boil the milk and add the butter, half a teaspoon of dried thyme, and salt and ground black pepper. Cover until it takes on the flavor of thyme, then add the bechamel packet and stir over low heat until cooked, letting it cool while stirring occasionally.
10 MinBenötigte Werkzeuge:
Topf
Bratpfanne - 2
Set aside to cool, and in the meantime, slice the eggplant into thick slices and place them in water with salt and a little vinegar.
5 Min - 3
Then cut the pepper and potatoes into decorative shapes, then fry the eggplant, potatoes, and pepper separately. Fry the onion slices, then remove from the oil and place aside on towels to absorb the excess oil.
10 MinBenötigte Werkzeuge:Bratpfanne - 4
Prepare the tomato paste as a medium-thick sauce, not too thin or too thick.
5 Min - 5
Take the cold bechamel and add 2 eggs, mixing well until completely combined with the bechamel.
5 Min - 6
Prepare a baking dish and layer the eggplant slices, then the pepper, then the onion, potatoes, and the sautéed meat. You can skip the sautéed meat, then pour some of the sauce over them, ensuring even distribution.
10 MinBenötigte Werkzeuge:
Backblech - 7
Then add part of the bechamel, repeat the process until the quantity is finished, then put the bechamel on top. Beat the remaining egg and brush it on top, then place it in a medium oven until the bechamel is cooked and turns golden. Enjoy your meal and pray for me.
10 Min
Nährwertangaben
Ölpro 100gChilipro 100gFlüssige Milchpro 100gButterpro 100gThymianpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.