Usuba
Meat and Eggplant Pie
A layered pie with ground meat and eggplants, topped with a delicate creamy sauce. The dish is prepared in layers: meat with tomato paste alternates with boiled eggplants, and is covered with béchamel sauce mixed with egg yolks.
- Total
- 40 min
- Standard serving
- 494.6 g
Ingredients
Total 9
Instructions
- 1
Step 1
Slice the eggplants into thin slices. Boil them in salted water for 3–4 minutes, then drain in a colander.
Brown the ground meat in a pan. Add tomato paste and spices to taste, mix well.
- 2
Step 2
Melt the butter in a saucepan, add flour and stir until smooth. Gradually pour in the milk, stirring constantly to avoid lumps. Add spices and cook the sauce over medium heat until thickened.
Whisk the egg yolks with cream. Pour the mixture into the hot sauce, stirring constantly. Whisk well until the sauce is uniform and smooth.
- 3
Step 3
In an oiled baking dish, layer as follows: half of the meat filling with tomato paste, then eggplants, the remaining filling, and another layer of eggplants.
Pour the prepared sauce over the pie. Place in a preheated 180 °C oven and bake until golden brown on top, approximately 30–40 minutes.
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