Eggplants with Ham

To complement your meat dish, try this recipe for eggplants with ham; they are very tasty and nutritious.
Ingredients
4
Servings
  • 4 eggplants, girls
  • 200 grams deli ham
  • 1/2 cups olive oil
  • 4 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 1/4 cups cow's milk
  • salt, and pepper to taste
  • 1/2 lime juice
  • 1 1/2 cups bread crumbs
Preparation
50 mins
0 mins
Low
  • Clean the eggplants and cut them in half lengthwise. Now, using the tip of a knife, scoop out the pulp, being careful not to break the skins.
  • Finely chop the ham and then the pulp of the eggplants.
  • In a skillet, heat the olive oil and fry the skins over moderate heat on both sides until lightly browned; drain them on paper towels.
  • In the same oil, sauté the pulp, and when it starts to brown, remove it from the oil and drain it.
  • In another skillet, melt half of the butter and sauté the chopped ham until it is browned.
  • Now sprinkle the flour in the skillet where the eggplants were browned and stir very well until the oil is completely absorbed.
  • Add a little milk to this until it forms a thick sauce; add the fried ham, the pulp of the eggplants, the lemon juice, and season with salt and pepper.
  • Fill the eggplants with this mixture and place them in a buttered baking dish.
  • Sprinkle with breadcrumbs and distribute the remaining butter cut into pieces over them.
  • Place the baking dish on the top of the oven at 200 degrees Celsius until the eggplants are gratinated; serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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