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Eggplant Recipe of béchamel

Eggplant Recipe of béchamel


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Eggplant Recipe of béchamel
  • 4 pieces of eggplant
  • 1 cup oil salt
  • For the bechamel sauce:
  • 2 tablespoons margarine or butter
  • 2 tablespoons (heaped) flour
  • -1.5 Cups milk
  • Salt, pepper
  • For the above:
  • ½ cup freshly grated parmesan.

  1. Take 2 tablespoons margarine in pan and simmer to begin melting in the eyes of most small stove (I recommend you to try, especially with butter), add the flour to melted margarine and start roasting.
  2. Please add the color back gradually began to smell rising milk.
  3. The point to be noted here if you missed it means the size of the flour if it's lumpy, you can save the situation by adding a little more butter.
  4. Milk must be at room temperature, pour the milk is interrupted if the refrigerator of milk pan.
  5. On the one hand you need continuous stirring the mixture with a whisk, black pepper can be added optionally add the salt after you add all the milk.
  6. Continue stirring until the sauce pan trail leaves. Important note: This type of pasty sauce definitely need to make Teflon pan, otherwise stick to the pan.

Eggplant Food Recipe:

  1. First soak in salted water for a while Peel eggplant stripes.
  2. Then rinse with cold milk and allow to drain for help napkins.
  3. Add a small amount of oil your pan thoroughly after angry (note how little you fry with oil pulls into the less).
  4. Angle with the longitudinal notch on the eggplant lengthwise and so deep that it is not going to cure this for both will provide you with the ease of putting both charges.
  5. After the roasting process leave to cool slightly so that your hands are not broken eggplant are also fireproof.
  6. Stir in bechamel sauce you prepared pan where you at notch equal amount of eggplant and sprinkle on the grated cheddar sauce you, so that pink oven and leave a pleasant taste in your palate.
  7. Bake in a preheated oven at 180 degrees until golden brown over the eggplant.
  8. auxiliary materials such as parsley or dill are used to decorate.

* KEY POINT: salts before cooking eggplants, and waited for a while. Then, through the filter with cold milk and napkins, the flavor will surprise you.

Note: We can not guarantee that the description is accurate, complete, current or error free.

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