Put a large pan on the stove and heat. Add meats onto. Cook the meats until the water dissapears. Then, chopped onion and garlic. Cook until 7-8 minutes. Finally, put tomato paste and 1/3 cup water onto the meats. Cook until 2 minutes and remove from heat.
For Eggplant With Bechamel Sauce; put butter into a small saucepan. Melt the butter gently. Add flour in the saucepan. Cook with stirring a wooden spoon or mini whisk 1 minute. Then, pour milk little by little onto. Whisk the milk into the flour until it is completely smooth. Bring to a boil. Cook 2-3 minutes stirring constantly. Then, add roasted eggplant into the bechamel sauce. Sprinkle with salt and black pepper. Finally, put grated kashar cheese. Stir 1-2 times. Then remove from heat.
Put eggplant with bechamel sauce into a serving plate. Put meats mixture onto the eggplant with bechamel sauce. Serve hot.
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