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Do you often improvise in the kitchen? I quite often, and not always everything turns out as I would like. But today is just the day when a very successful, in my opinion (and not only mine) recipe for meat baskets was born in my head. It turns out very tasty, piquant, quite budgetary, but not trivial.
So, we start cooking by baking two small eggplants in the oven at 180 degrees. They must first be pierced with a knife in several places, otherwise we will not bypass the explosion 🧨.
While the eggplants are having a great time in the oven, you can start cooking minced meat. I have minced pork and chicken in a 50/50 ratio. To it I add onion and garlic chopped with a blender, salt and my favorite spices. Mix well and set aside.
When the eggplants have cooled down a little, you need to remove the skin from them and cut them into small cubes. In the meantime, they are cooling down, you can prepare the Bechamel sauce.
We send chopped eggplants and ALWAYS dry garlic to the sauce in the pan, I also added salt and a little dry paprika.
From minced meat you need to form baskets as in the photo, everyone chooses a convenient size for himself.
Put the eggplants in the middle in the sauce and send them to the preheated oven to 180 degrees to bake until the meat is ready.
After removing the baskets from the oven, small depressions form in the middle just to add a little piquancy.
To do this, finely chop a ripe tomato, add a clove of garlic squeezed through a press and a little green onion to it for color.
Mix everything and decorate our baskets. I highly recommend it to everyone who loves this combination of products, I'm sure you will like it.
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Be healthy!