Eggplant Boats with White Sauce

Anar TokgözCuisinier

Ingrédients

• 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
• Poivre noir
  0
• Sel
  0
• Parsley for garnish
  0
• 1/4 cup of oil for frying
  0.3 cup

Mesures

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.

   Matériel requis:

   Couteau

   30 minutes
2. 2

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

   Matériel requis:

   Poêle à frire

   30 minutes
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.

   Matériel requis:

   Marmite

   10 minutes
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.

   Matériel requis:

   Bol de mélange

   10 minutes
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.

   Matériel requis:

   Four

   15 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques