Video: Eggplant Baked With Cheese Sauce
Read the previous part. ← Eggplant care, pests and diseases of eggplant
A very tasty dish, I cook it for all family holidays. For him we need eggplants, onions, bell peppers, garlic, tomatoes, cheese, flour, milk, butter, chicken broth.
So, we take five small eggplants, rinse them thoroughly, dry them and cut them into quarters of rings or cubes.
Then put in a bowl, sprinkle with salt and leave for 20 minutes. After that, rinse well with water and discard in a colander.
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Now onions - take two medium-sized onions, peel them and chop finely.
Pepper - it must be thoroughly washed, cut in half, be sure to remove the seeds, then rinse thoroughly again and also cut into quarters of rings or cubes.
Garlic - Take three garlic cloves, peel and chop through a garlic.
After that, we take a frying pan, heat a small amount of vegetable oil in it, put the onion, salt it a little and fry until soft, about five minutes. Add chopped garlic one minute until tender and fry everything together. Put the fried onions with garlic in a bowl and set it aside.
Put the chopped eggplants in the pan where the onions were fried and add a little oil if necessary. Fry the eggplants for 5-7 minutes until soft and lightly browned, lightly salt. Then transfer the eggplants to a bowl of fried onions and set it aside again.
In the same pan, set the bell peppers to fry for 3-5 minutes. After that, we spread it to the eggplant and mix everything well.
Now we need to prepare the tomato sauce. To do this, peel one medium-sized onion and chop finely. Then we clean two cloves of garlic and pass them through the garlic. Put the chopped garlic in a bowl and set it aside, and salt the onion for the sauce and fry for 3-5 minutes with a little oil and put it in a bowl too.
It is better to use overripe tomatoes for the sauce. Take 5-6 pieces of medium size and crush them with a spoon, remove the film from them, it is not needed. Dip this tomato puree in a small saucepan and simmer over low heat for 15 minutes. Two minutes before cooking, add chopped garlic from a bowl to it and mix everything well. The finished sauce can be mashed with a blender, but this is not necessary. Add chopped onion to the sauce one minute before cooking. And with the lid closed, we leave everything to languish for another 10-15 minutes. Salt the tomato sauce to taste, add half a teaspoon of ground black pepper and chopped herbs (parsley, onion, dill, basil).
Now we are preparing the cheese sauce. In a clean saucepan over low heat, melt butter - one tablespoon (70 grams). Add two tablespoons of flour sifted through a sieve. Mix everything and simmer for one minute over low heat. Then remove the pan from the heat.
After that, we take one and a half glasses of milk (320 grams), and you will also need chicken broth (100-150 grams). Now the milk and chicken broth need to be heated. So that the liquid is the same temperature with the butter-flour mixture, we pour warm milk in a thin stream, then the broth into the pan where this mixture is located, stirring everything evenly with a spoon. As soon as all the liquid is added, mix the mass well and put the pan on low heat.
While stirring constantly, bring the sauce to a boil. Then add hard cheese (200 grams) to the sauce, it is advisable to take cheese of the "Russian" or "Edam" varieties. And we will stir the sauce until the cheese dissolves. After that, cook the sauce for another 1-2 minutes. If necessary, dilute with the required amount of milk or broth to the desired consistency. The sauce should be not very liquid and not very thick. It must be remembered that when it cools, it always becomes thicker. Salt the finished sauce to taste and put one teaspoon of butter on top so that the surface of the sauce does not dry out.
And now the most important thing begins …
Preparation for baking. Put the tomatoes cut into slices on the bottom of the prepared form (or in portioned molds) and salt them lightly. On top are eggplants, peppers and other vegetables fried earlier. Pour cheese sauce over them (you can just mix vegetables with sauce and put everything in a mold). You need to bake it over low heat, you can sprinkle it with grated cheese on top, preferably before we put the dish in the oven, or 10 minutes before the end of baking. Bake for a short time, 30-35 minutes, at 180 degrees.
The finished dish must be allowed to brew, and stand for 10-15 minutes. And when serving, put this eggplant casserole on a dish, pour over the cooked tomato sauce and decorate with chopped herbs on top. So our dish is ready! Enjoy your meal! It is very tasty, I always serve it with various side dishes - boiled rice or fried and boiled potatoes, eggplants are good and separately without a side dish.
As for the fear of growing eggplants, don't be afraid to grow them. If a person would have a desire, knowledge and experience will gradually come.