Eggplant Gratin

Ingredients

• •1 kg eggplant
• •1 cup sunflower oil
• •Filling: 150 g minced meat
• •2 medium onions
• •1 medium tomato
• •Salt, black pepper
• •1 tbsp butter
• •Béchamel: 1 heaping tbsp margarine
• •2 heaping tbsp flour
• •1 cup milk, a little salt

Preparation

1. 1

   Peel the eggplants in stripes and slice half a finger thick. Sprinkle with salt and rest half an hour. After washing, blot dry with a paper towel.

2. 2

   Fry in oil and lift onto a sieve.

3. 3

   Soften finely chopped onion in 1 tbsp oil; add the mince and then the tomato and cook, stirring. Add salt and pepper.

4. 4

   Lay the eggplants in an ovenproof dish, spread the mince filling over; add a cup of water or stock and cook until the liquid is absorbed. Spread the prepared béchamel over and sprinkle kashar cheese. Brown in the oven 15 minutes.