Beef with mashed eggplants

Beef with mashed eggplants

Moschari me poure Melitzanas
Title in Greek: 
Μοσχάρι με πουρέ μελιτζάνας
Recipes Categories: 
Beef with mashed eggplants
Preparation Time: 

2 kilos (4 lbs 8 oz) eggplants
1 kilo (2 lbs 4 oz) beef, deboned
1 teacup olive oil
1 teacup butter
Half kilo (1 lb 2 oz) tomatoes, peeled and finely diced
1 teacup milk
1 glass wine
2 onions, grated
2 bay leaves
2 tablespoons flour

Cooking Time: 
Cooking Directions: 

- Wash and strain the beef and cut it into small pieces. Sealed some oil in a pot and brown the beef and the onions in it.
- Pour in the wine. Add the tomatoes, salt and pepper and the bay leaves and cook.
- Put the eggplants in a pan and bake in the oven for about half hour.
- As soon as the eggplants are ready, let them cool. Peel them and remove their seeds. Mash the remaining pulp.
- In another pot, heat the butter, add the flour and pour in the milk stirring constantly. When this sauce thickens, pour it into the eggplant pulp mash. 
- Serve the meat in individual portions on dishes. 
- Pour the meat's broth over the meat and place some of the aubergine mash next to the meat. 

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