Ingredients for 4 people:
300 gr. minced meat
4 slices of cheese
1/2 yellow bell pepper
1/2 green bell pepper
1 clove garlic
1/2 l. of milk
2 tablespoons flour
extra virgin olive oil
First, clean the eggplants, cut them in half and make some cuts in the flesh without touching the skin. They are placed in a dish, seasoned and sprinkled with a little oil and put in the oven for 20 minutes at 200º C. When they are well done, carefully remove the meat and mince it.
For the filling:
Cut and poach the vegetables in a frying pan with oil. Whenthey are well poached, add the veal meat, seasoned with salt and pepper, and cook briefly. Add the eggplant flesh, sprinkle with a little chopped parsley and mix well.
For the béchamel sauce:
For the béchamel sauce that will cover the eggplants, put a little oil in a pan, add the flour and fry briefly. Add the milk little by little while whisking until it thickens and season. To avoid lumps in the béchamel sauce, it is recommended that we first heat the milk a little before adding it to the flour.
Stuff the eggplants with the meat and cover with the béchamel sauce. Put a slice of cheese on each one and grill in the oven. Serve on a large platter and garnish with a sprig of parsley.
Food pairing: Infinitus Rosé Tempranillo – Cabernet Franc. A rosé wine, made with the Spanish variety par excellence, Tempranillo, with a modern touch provided by Cabernet Franc. With notes of strawberry and raspberry and hints of aniseed.
This Infinitus Rosé is a very pleasant wine to drink thanks to its sweet and silky taste, it has a long finish with a fresh aftertaste that makes it very pleasant to accompany light dishes such as these eggplant gratin with cheese and meat.
It is currant pink in color and has a frank and aromatic attack, immediately occupying the palate thanks to its large volume and velvety finish.
It is especially suitable to accompany first courses such as pasta or rice dishes, it also combines well with fish and vegetables, such as these eggplants.