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Global Main course

Stuffed Eggplant Gratin with Vegetables

0
45Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

300 g
Eggplant
1 cup
Vegetable oil, palm kernel
3 tbsp
Vegetable oil, palm kernel
150 g
Onion, finely chopped
130 g
carrots, cut into 5 mm cubes
200 g
Squash, zucchini, baby, raw
100 g
green chili pepper
300 g
Tomatoes, red, ripe, raw, year round average
3 Cloves
Garlic
0.25 tsp
Ground Black Pepper
100 g
Cheese, mozzarella, whole milk, low moisture
1 g
Water
4 cups
Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D
80 g
MAGGI® Bechamel Mix

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Nutrition Value

Energy
628.87 kcal
Protein
12.38 g
Carbohydrates
29.13 g
Fats
54.13 g
Information per serving
Lets Cook

Instruction

45 Minutes
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.
Stuffed Eggplant Gratin with Vegetables

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.

Stuffed Eggplant Gratin with Vegetables

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.

Stuffed Eggplant Gratin with Vegetables

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.

Stuffed Eggplant Gratin with Vegetables

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.

Stuffed Eggplant Gratin with Vegetables

Step 5 of 5

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

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