Stuffed aubergines
Roasted aubergine halves filled with their own flesh, mushrooms and onion, covered in béchamel and grated cheese.
- 70 min20 prep · 50 cook
- MediumDifficulty
- 390 kcalper serving
Ingredients
- Large aubergines2
- Mushrooms250 g
- Onion1
- garlic2 cloves
- Tomato sauce3 tbsp
- Butter30 g
- Plain flour30 g
- Milk400 ml
- nutmeg1 pinch
- Grated cheese80 g
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Halve the aubergines lengthways, score the flesh, drizzle with oil and roast at 200 °C until soft.
- 2
Scoop out the flesh with a spoon, leaving a thin wall, and chop it.
- 3
Fry the chopped onion, garlic and mushrooms, then add the aubergine flesh and tomato sauce. Season.
- 4
For the béchamel, cook the flour in the butter, whisk in the milk and simmer until thick. Season with salt and nutmeg.
- 5
Fill the aubergine shells, cover with béchamel and sprinkle with cheese.
- 6
Grill in the oven until golden and bubbling.
Tips and questions
- Can I prepare them ahead?
- Yes, fill them and cover with béchamel up to a day ahead, then add the cheese and gratin just before serving.
- Can I make the béchamel gluten-free?
- Yes, replace the flour with the same amount of cornflour, or thicken the milk with 20 g of cornflour dissolved in a little cold milk.
Enjoy your meal!
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