Еggplant gratin with minced meat and rice
400 g pork meat, not too fat
½ cup short grain rice
1 bay leaf
1 teaspoon dried parsley, dill and leeks
½ bunch parsley
½ bunch dill
Salt and pepper
200 ml of milk
1 tablespoon flour
1 pinch of nutmeg
1 tablespoon butter
3-4 small creamy cheeses, such as Laughing cow
Cut the eggplants lengthwise into 1 cm thick slices. Brush with olive oil and place them tightly stuck in a baking dish, lined with parchment paper. Bake at 200°C for about 15-20 minutes or until the slices are tender and slightly golden.
Meanwhile, prepare the stuffing. Chop the meat in a meat grinder. Heat a little oil in a saucepan. Stir fry the minced meat briefly, then add the rice and grated carrots. Pour 1 ½ cups of hot water. Add the dry spices and simmer, covered, until rice is cooked through. Finally, add the fresh parsley and dill.
Make a béchamel sauce with the milk, flour and butter. Season with nutmeg, salt and pepper and melt in the Laughing Cow cheeses.
Shape mounds of meat and rice on each slice of eggplant (as they are tight in the dish). Pour over the béchamel and sprinkle with grated cheese and chopped parsley. Back in the oven until golden.