Eggplant Boats with White Sauce

İlkay AkyüzChef

Ingredjenti

• 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
• Bżar iswed
  0
• Salt
  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.

   Għodda meħtieġa:

   Sikkina

   Bord ta'qata'

   30 min
2. 2

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

   Għodda meħtieġa:

   Pan

   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.

   Għodda meħtieġa:

   Kazzola

   Spoon

   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.

   Għodda meħtieġa:

   Blender

   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.

   Għodda meħtieġa:

   🍳

   Baking Dish

   10 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Bżar iswedgħal kull 100g

Enerġija250 kcal

Proteini10 g

Xaħam Totali4 g

Karboidrati64 g

Fibri Dietetiċi25 g

Saltgħal kull 100g

Irmied100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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