Stuffed Eggplant Gratin with Vegetables
45Min
Easy
Ingredients
7
Servings
ingredient_quantity
recipe ingredient
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
.
Nutrition Value
Energy
269.43 kcal
Protein
10.18 g
Carbohydrates
24.97 g
Fats
15.23 g
Information per serving
Instruction
45 Minutes
-
Step 1
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
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
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
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
Bake for 10-15 minutes in a 200°C preheated oven or until top is golden.
