Eggplant Boats with White Sauce

İlkay AkyüzCuoco

Ingredienti

• 5 medium-sized eggplants
  5 pieces
• 0.25 kilograms of minced meat with sauce
  0.3 kilograms
• 2 eggs
  2 pieces
• 2 tablespoons of mozzarella cheese
  2 tablespoons
• 1 cup of liquid milk
  1 cup
• 1 tablespoon of flour
  1 tablespoon
• Mozzarella cheese for topping
  0
• Pepe nero
  0
• Sale
  0
• Parsley for garnish
  0
• 0.25 cup of oil for frying
  0.3 cup

Passi

1. 1

   Remove the green stem from the eggplant, cut the eggplant lengthwise while keeping the skin intact, sprinkle with salt and let it sit for half an hour.

   Utensili necessari:

   Coltello

   Tagliere

   30 min
2. 2

   Fry the eggplant in oil, remove the pulp while keeping the skin intact.

   Utensili necessari:

   Padella

   10 min
3. 3

   In a pot over heat, add half a tablespoon of oil, flour, then liquid milk, stir until the ingredients are well combined, add salt and black pepper, and set aside.

   Utensili necessari:

   Pentola

   Cucchiaio

   10 min
4. 4

   Chop the pulp, mix it with the minced meat, white sauce, and grated cheese, knead with the eggs, and season well with salt and black pepper.

   Utensili necessari:

   Frullatore

   10 min
5. 5

   Fill the eggplant skins with the mixture, sprinkle with grated cheese, place in a baking dish and put in the oven until cooked, garnish with parsley.

   Utensili necessari:

   🍳

   Baking Dish

   10 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Pepe neroper 100g

Energia250 kcal

Proteine10 g

Grassi totali4 g

Carbohydrate64 g

Fibre alimentari25 g

Saleper 100g

Ceneri100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag