Ingredients
- 3 eggplants
- 500 g ground beef
- 2 yellow onions
- 2 cloves garlic
- 1 tablespoon(s) of cumin
- 1 tablespoon(s) paprika
- 1 tablespoon(s) of ras el-hanout
- 1 tablespoon(s) tomato paste
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olive oil
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salt, pepper from the mill
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the béchamel
- 50 g butter
- 50 g flour
- 50 cl of milk
- 1 teaspoon(s) nutmeg
Preparation
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Cut the eggplants into strips. Brown them in a pan with a drizzle of olive oil. Set aside.
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Brown the meat in the same pan with the finely chopped onions and garlic cloves.
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Add the spices and tomato paste, mix well.
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Prepare the béchamel. Melt the butter in a small saucepan, add the flour and whisk off the heat. Return the saucepan to the heat, and gradually pour in the milk while stirring. Cook until thickened. Add the nutmeg.
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Alternate layers of eggplant and meat in a baking dish, then cover with béchamel. Bake for 45 minutes at 180°C.