Berenjenas rellenas

Preparing the eggplants:

1. 1Wash the eggplants, then cut them in half lengthwise.
2. 2Using a knife, gently score the flesh in a crisscross pattern without piercing the skin.
3. 3Place the halves on a baking sheet lined with parchment paper.
4. 4Season lightly with salt, then drizzle with olive oil.
5. 5Bake in a preheated oven at 200°C for 25 minutes.
6. 6Remove the eggplants from the oven, let cool slightly, then scoop out the flesh with a spoon.
7. 7Finely chop this pulp and set aside.

Preparing the filling:

1. 8Finely slice the onion and cut the bell pepper into small cubes.
2. 9Heat a drizzle of olive oil in a pan, then sauté the vegetables over medium heat until lightly browned.
3. 10Add the ground meat, season lightly with salt, and cook until nicely browned.
4. 11Then stir in the reserved eggplant flesh and the tomato sauce.
5. 12Continue cooking for another 2 minutes, then set aside off the heat.

Preparing the béchamel:

1. 13In a saucepan, melt the butter over medium heat.
2. 14Add the flour all at once and mix briskly with a spatula or whisk.
3. 15Cook for 2 minutes, stirring constantly, then gradually pour in the hot milk while whisking continuously to prevent lumps from forming.
4. 16Let the sauce thicken over low heat until it reaches a creamy texture.
5. 17Season with a pinch of salt and set aside.

Assembling and baking:

1. 18Generously fill the eggplant shells with the meat mixture.
2. 19Cover with béchamel, then sprinkle with grated cheese.
3. 20Bake au gratin at 200°C for about 20 minutes, until the top is nicely golden and slightly crispy.
4. 21Serve hot, with a green salad if desired.