Eggplant Boats with White Sauce

Anar TokgözChef

Ingredients

• 5 medium-sized eggplants
  5 pieces
• 1/4 kilogram of minced meat with sauce
  0.3 kilogram
• 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
• Black Pepper
  0
• Salt
  0
• Parsley for garnish
  0
• 1/4 cup of oil for frying
  0.3 cup

Steps

1. 1

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

   Required Tools:

   Knife

   30 min
2. 2

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

   Required Tools:

   Frying Pan

   30 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.

   Required Tools:

   Pot

   10 min
4. 4

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

   Required Tools:

   Mixing Bowl

   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.

   Required Tools:

   Oven

   15 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Black Pepperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags