Baked stuffed eggplants
Author:
Cooking Together
Servings: 2
Cooking time: 40 min
Eggplants baked with minced chicken under creamy cream sauce
Ingredients
| eggplants 2 pcs |
| minced chicken 400 g |
| tomatoes 120 g |
| garlic 3 cloves |
| spinach 100 g |
| parsley 10 g |
| green onion 15 g |
| vegetable oil 30 ml |
| TO TASTE: |
| salt |
| black pepper |
| chicken seasoning |
| CREAM SAUCE: |
| heavy cream 200 ml |
| egg yolks 3 pcs |
| butter 20 g |
| flour 1 tbsp. |
| salt to taste |
Instructions
Step 1
Prepare the cream sauce. Fry the flour in the butter, pour in the cream and simmer the sauce, stirring until thickened. Then quickly stir in the yolks and season with salt.
Step 2
Cut the eggplants in half, remove the flesh, chop it together with the garlic and fry in vegetable oil.
Step 3
Add minced meat and fry for 5-6 minutes. Season with salt and spices.
Step 4
Add the spinach and cook until it reduces in volume. Then add the chopped tomato and herbs. Stir.
Step 5
Fill the eggplants with the filling and pour the cream sauce over them.
Step 6
Bake at 190 degrees for 20-25 minutes. Bon appetit!
