Serves 5
Directions
- 1Peel the eggplants in a zebra pattern, slice them thinly lengthwise, soak in salt water, dry, and fry.
- 2Slice the potatoes into rings and fry.
- 3For the meat filling, sauté the onion, garlic, and ground meat.
- 4Add the peppers and continue to sauté.
- 5Add the tomatoes, tomato paste, and spices, then mix. Add half a tea glass of water, cover, and cook until the water is absorbed.
- 6For the béchamel sauce, melt butter and oil in a pan, add flour, and sauté until fragrant.
- 7Add milk and stir continuously. Once thickened, add black pepper and salt, then remove from heat.
- 8Line a bowl with eggplant slices, add 1 or 2 potato slices, and add 2 tablespoons of the meat mixture.
- 9Press down with a spoon, close the top with eggplant slices, and place a potato slice on top.
- 10Invert the bowl onto a baking dish.
- 11Pour béchamel sauce over the top and add grated cheese.
- 12Bake in a preheated oven at 180 degrees until golden brown.
Ingredients
- 2 adet patlıcan
- 1 adet patates
- 300 gr kıyma
- 1 adet kapya biber
- 1 adet yeşil biber
- 1 adet soğan
- 2 diş sarımsak
- 1 adet domates
- 1 yemek kaşığı salça
- 0.5 çay bardağı su
- tuz
- karabiber
- pul biber
- kırmızı toz biber
- 1 tatlı kaşığı un
- 1 tatlı kaşığı tereyağ
- 1 yemek kaşığı sıvı yağ
- 1 çay bardağı süt
- bolca kaşar peyniri
Tips
- Make the bechamel sauce right before pouring it over the dish to prevent it from solidifying.
- Ensure the eggplant slices are thin.
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