Ingredients:
2 eggplant
3 tbsp olive oil
1 onion
1 clove garlic
2 tomatoes
100 ml of water
1 tablespoon tomato paste
Mexican beans 300 gr
3 tablespoons finely chopped parsley
30 g butter
2 tbsp. flour
300 ml milk
40 g grated cheese
Preparation:
Set the oven to 180 degrees. Cut the eggplants lengthwise in half and carving out the inside with a spoon. Into it with a brush of olive oil and bake in the oven for 10 minutes. Chop up in cubes and saute in olive oil onion and garlic for 3 minutes. Diced tomatoes, tomato paste and add water and cook for another 3 minutes. Add beans and parsley and stir. Melt the butter in a separate saucepan. Stir in flour and cook until it changes color slightly. Stir in the milk gradually, while stirring constantly and cook until it starts to boil thick. Pour the bean mixture to cover. A drizzle of béchamel sauce and sprinkle grated cheese on them and cook for 15 minutes in a 190 degree oven and serve hot.