Ingredients (serves 4):
1 kg eggplants (about 4 pieces)
10 tablespoons oil
1 small vegetable onion
500 g ground beef
salt
pepper from the mill
1/2 bunch oregano
6 tablespoons breadcrumbs
100 g grated cheese (e.g. Edam or Gouda)
3/8 l milk
2 teaspoons of grained broth
3 heaped tablespoons roux
2 egg yolks
4 tomatoes
Preparation:
Wash, clean and slice the eggplants. Heat 8 tablespoons of oil in batches and fry the eggplant slices on both sides. Drain on kitchen paper. Peel and dice the vegetable onion. Heat the remaining oil and fry the minced meat in it. Add onion cubes and fry. Season with salt and pepper. Rinse oregano, shake dry (set aside some for garnish) and pluck leaves from stems. Add to the mince and mix in the breadcrumbs. Line a baking dish with eggplant slices. Season with salt and pepper. Spread the minced meat and grated cheese on top. Continue in this way until everything is used up. Boil the milk and the grained broth. Sprinkle in roux and bring to a boil, stirring. Remove the pan from the heat and add the beaten egg yolk to the sauce. Wash and slice the tomatoes. Spread on the casserole and pour the sauce over it. Bake in a preheated oven at 200 degrees (convection oven: 180 degrees/gas: level 3) for about 1 hour. Serve sprinkled with oregano.
Preparation time: about 50 minutes (without baking time)
One serving has about:
Calories: 794
joules: 3326
Protein: 41,3 g
Fat: 56,6 g
Carbohydrates 30 g
(FoodCentrale by ddp images)
