Hello friend, once again in this fabulous contest sponsored by @qurator

Aubergines are one of the most versatile vegetables in the kitchen can be prepared fried, roasted, stewed, steamed and grilled, we can also prepare different dishes such as: some battered eggplant, stuffed, garlic, hamburgers, meatballs, Milanese, we can also prepare antipasti, creams, sauces, among others.

Today I bring you this exquisite recipe:

Stuffed Aubergines

¿How to prepare this delicious dish?

Here is the Procedure:

Cut the eggplant stem, then cut in half lengthwise.

Make some cuts with the knife. Without getting to the skin part. We make some cuts, first lengthwise and then widthwise, to obtain at the end some "grid" cuts.

Thus :

Then place the aubergines on a tray, add salt to remove the bitter taste and a dash of oil put it in the oven, previously heated to 180 º C. Leave it here for about 20 minutes.

When time passes we remove and with a spoon we remove the pulp, keeping the shell intact.

Stuffing preparation

Place a dash of oil in a large frying pan over low heat, when hot, add the onion and diced pepper.

Then add the meat, stir with a wooden spoon, add salt and pepper and let it cook for 15 minutes .

After 15 minutes, add the eggplant meat and add the chopped chives.

Now add the diced tomato and the two spoonfuls of tomato paste and let it cook for 5 minutes and that's it.

For the preparation of the Bechamel sauce

In a pot, heat the butter and once it has melted, add the flour, which has already been sifted, mix it and toast it for 3 minutes. This mixture is known as "roux".

Then, after some time, add the milk little by little until it is mixed and a light sauce is left, then grate nutmeg and set it aside.

With all this done now the aubergines are stuffed.

We take the shells and fill it with the meat already prepared, on top we put the bechamel sauce and then sprinkle grated cheese and put it in the oven, we left it 10 minutes or until the cheese gratin.