FRIJE

Instructions

• 1.   Slice the eggplants into half-centimeter thick rounds. Place them in a colander, salting them with coarse salt between each layer, and let them drain for 1 hour before rinsing and patting them dry. Finely chop the meat with a knife to make it finer.
• 2.   Coat a large non-stick skillet with 1 tsp of olive oil, spread half of the eggplants in it, and cook them for 6 minutes over medium heat, flipping them several times. Prepare the remaining eggplants in the same way, with 1 tsp of oil. Season the eggplants with pepper and set aside.
• 3.   Peel and chop the onions and garlic separately. Sauté the onions in the skillet with 1 tsp of olive oil over medium heat for 5 minutes. Add the meat, sprinkle with garlic and cinnamon, cook for another 2 minutes, then season with salt (lightly) and pepper. Pour in the tomato pulp and continue cooking for another 5 minutes to evaporate the juice. Add the tomato paste.
• 4.   Dissolve the cornstarch in 50 ml of milk. Pour the remaining milk into a saucepan, bring to a boil, then add the dissolved cornstarch. Cook for 2 minutes over low heat, season with pepper and sprinkle with nutmeg. Let it cool slightly, then stir in the beaten egg.
• 5.   Preheat the oven to 200°C (400°F). Grease a 20 cm (8-inch) square non-stick baking dish (1.25 L capacity) with the remaining oil. Spread half of the eggplants in the dish, cover with the meat mixture, then the remaining eggplants. Pour the white sauce over the top and sprinkle with Parmesan cheese. Bake for 20 minutes. Let it rest for 10 minutes in the turned-off oven.

Nutritional information *