Stuffed Eggplant Gratin with Vegetables

Name: Stuffed Eggplant Gratin with Vegetables
Prep time: 20 s
Cook time: 25 s
Total time: 45 s
Yield: 7
Cuisine: Global
Ingredients: 300 grams Eggplant; 3 tablespoons Vegetable Oil; 150 grams Onion finely chopped; 130 grams carrots cut into 5 mm cubes; 200 grams Zucchini; 100 grams green chili pepper; 300 grams Tomato; 3 Cloves Garlic; 1/4 teaspoon Ground Black Pepper; 100 grams Mozzarella cheese; 4 cups Milk; 80 grams MAGGI® Bechamel Mix

(0)

45 Min

Easy

Ingredients

7 Servings

300 g

Eggplant

3 tbsp

Vegetable Oil

150 g

Onion, finely chopped

130 g

carrots, cut into 5 mm cubes

200 g

Zucchini

100 g

green chili pepper

300 g

Tomato

3 Cloves

Garlic

0.25 tsp

Ground Black Pepper

100 g

Mozzarella cheese

4 cups

Milk

80 g

MAGGI® Bechamel Mix

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Nutrition Value

Carbohydrates

24.97 g

Energy

269.43 kcal

Fats

15.23 g

Protein

10.18 g

Information per serving

Step 1
0 Min

Cut each eggplant in half. Carefully remove the pulps and then dice the pulp. Deep fry the egg plant halves until almost golden brown. Remove and place in an oven proof dish.
Step 2
0 Min

Heat vegetable oil in a large saucepan, cook onions for 3-4 minutes, add the diced eggplant pulp , baby zucchini, carrot and bell pepper. Cook for 4 minutes.
Step 3
0 Min

Add the tomato and season with salt and pepper and cook for 3-4 minutes. Stuff eggplant with vegetables and sprinkle cheese on top.
Step 4
0 Min

Add milk and MAGGI Secrets Béchamel Mix to a large sauce pan. Bring to boil with stirring and simmer for 3-4 minutes. Spoon the béchamel sauce to cover the eggplants.
Step 5
0 Min

Bake for 10-15 minutes in a 200°C preheated oven or until top is golden.

Step 1 of 5

Cut each eggplant in half. Carefully remove the pulps and then dice the pulp. Deep fry the egg plant halves until almost golden brown. Remove and place in an oven proof dish.

Step 2 of 5

Heat vegetable oil in a large saucepan, cook onions for 3-4 minutes, add the diced eggplant pulp , baby zucchini, carrot and bell pepper. Cook for 4 minutes.

Step 3 of 5

Add the tomato and season with salt and pepper and cook for 3-4 minutes. Stuff eggplant with vegetables and sprinkle cheese on top.

Step 4 of 5

Add milk and MAGGI Secrets Béchamel Mix to a large sauce pan. Bring to boil with stirring and simmer for 3-4 minutes. Spoon the béchamel sauce to cover the eggplants.

Step 5 of 5

Bake for 10-15 minutes in a 200°C preheated oven or until top is golden.

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Stuffed Eggplant Gratin with Vegetables

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