Meksika Fasulyeli Patlıcan (Mexican Bean Eggplant)

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Ingredients

  • 2 Pieces Eggplant
  • 3 Tablespoons Olive Oil
  • An Onion
  • A Garlic Cloves
  • 2 Pieces Tomatoes
  • 100 ml Water
  • A Tablespoon Tomato Paste
  • 300 Gram Mexican Beans
  • 3 Tablespoons Finely Chopped Parsley
  • 30 Gram Butter
  • 2 Tablespoons Flour
  • 300 ml Milk
  • 40 Gram Grated Cheddar Cheese

Firstly, you should set the oven to 180 degrees. Cut the eggplants in half in the middle and cut them out with a spoon. Bring olive oil into the oven and bake in the oven for about 10 minutes. 

Secondly, You saute the onions and garlic in a cube and saute in olive oil for about 3 minutes. You should add the tomatoes, paste, and water and cook for about 3 minutes. Add the beans and parsley and mix.

Then, you should melt the butter in pan. You should add the flour and roast until the color changes brown. Add the milk slowly by stirring and cook until dark and begin to simmer.

Enjoy your meal 🙂

Calorie: 1 Serving 234 Calories Time: 45-50 Minutes Serves: 2

Meksika Fasulyeli Patlıcan (Mexican Bean Eggplant)

  • 2 Pieces Eggplant
  • 3 Tablespoons Olive Oil
  • An Onion
  • A Garlic Cloves
  • 2 Pieces Tomatoes
  • 100 ml Water
  • A Tablespoon Tomato Paste
  • 300 Gram Mexican Beans
  • 3 Tablespoons Finely Chopped Parsley
  • 30 Gram Butter
  • 2 Tablespoons Flour
  • 300 ml Milk
  • 40 Gram Grated Cheddar Cheese
  1. Firstly, you should set the oven to 180 degrees. Cut the eggplants in half in the middle and cut them out with a spoon. Bring olive oil into the oven and bake in the oven for about 10 minutes. Secondly, You saute the onions and garlic in a cube and saute in olive oil for about 3 minutes. You should add the tomatoes, paste, and water and cook for about 3 minutes. Add the beans and parsley and mix. Then, you should melt the butter in pan. You should add the flour and roast until the color changes brown. Add the milk slowly by stirring and cook until dark and begin to simmer. Enjoy your meal. 

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