- 200 gm beef ground
- 50 gm mozzarella cheese shredded
- 2 tbsp butter
- 2 medium eggplants about 1 pound each
- 2 tbsp vegetable oil
- 1 cup whole milk
- 1 tbsp flour
- 1 medium yellow bell pepper chopped
- 1 medium red bell pepper chopped
- 1 medium onion chopped
- 1 tbsp tomato paste
- 1/2 teaspoon pepper
- salt
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Breheat the oven to 200 C.
Cut the eggplants in half length wise and carefully scoop out the pulp, leaving enough meat inside the skin so that it holds its shape when baked ( about 1.5 CM thick). Place the eggplant shells in a pan, brush with vegetable oil and bake for 15 minutes.
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Meanwhile, in a pan over medium heat, heat 2 tablespoon of the oil then Add the onion, red bell pepper and yellow bell pepper. Saute for 2-4 minutes then add the ground beef, black pepper and tomato paste to the pan, stir until the beef begins to brown slightly. Ass salt to taste and remove from heat.
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Fill the eggplant halves with this mixture, dividing it evenly between the four halves.
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To prepare the Bechamel sauce;
In a pot over medium heat, add the butter and flour and stir constantly until the flour turns light gold. Gradually add the milk while constantly whisking for 2-3 minutes until it thickened then remove from heat and add salt to taste.
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Add the Bachemel sauce on top of the beef mixture, dividing it evenly between the four halves. Sprinkle some mozzarella cheese on top and bake for extra 10 minutes. Serve
