Stuffed aubergines

Ingredients
 For 4 persons:
 2 aubergines
 300 gr. of minced meat
 300 gr. of tomatoes cherry
 4 slices of cheese
 1/2 onion
 1/2 yellow pepper
 1/2 green pepper
 3 garlic cloves
 1/2 l. of milk
 2 spoonfuls of flour
 Virgin oil extra
 Salt
 Pepper
 Parsley

Production

cleans the aubergines, cut them for the half and do a few cuts to them in the meat without managing to touch the skin. Place them in a suitable source for the oven, Season them, water them them with little oil and them roast to 200 º C,During 20 minutes.When the aubergines are  done, withdraws the meat carefully and puncture it.
Punctures the vegetable (onion, 1 garlic clove and the peppers) Finely and put to poaching in a frying pan with oil. When it is poached well, it adds the seasoned veal and cooks brief. Adds the meat of the aubergines, dusts with  parsley and mixes well.
For the bechamel, put little oil in a casserole, add the flour and sauté her brief. Spills the milk little by little without stopping beating until it thickens and ripens. Refills the aubergines with the farce and cover them with the bechamel. Each one covers with a slice of cheese and gratina in the oven.
Punctures finely other 2 garlic cloves. Gild them in a frying pan with oil, add the tomatoes cherry and work fitfully during 3 minutes. Serves the aubergines in a wide source, accompanies with the attacked tomatoes and adorns with a branch of parsley.

Advice

 If there wants to be avoided the risk that grumes go out in the bechamel, To warm the milk before adding it to the flour. Another advantage is that it will be late less in the sauce be doing.