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Stuffed Eggplant Gratin with Vegetables

Stuffed Eggplant Gratin with Vegetables

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Easy

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45 Min

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Ingredients

8 Servings

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Eggplants, cut into slices
300  g
Vegetable Oil
3  tbsp
Onions, finely chopped
150  g
Carrot, cut into small pieces
130  g
zucchinis
200  g
482339
Green bell pepper, chopped
100  g
Tomato, diced
300  g
Garlic, finely chopped
3  Cloves
Ground Black Pepper
0.25  tsp
487423
Mozzarella cheese
100  g
Milk
4  cups
MAGGI® Bechamel Mix
80  g
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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
21.85 g
Energy
235.75 kcal
Fats
13.33 g
Protein
8.91 g
Nutrition Table Footer

Recipe steps

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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
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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.
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Add the tomato and season with salt and pepper and cook for 3-4 minutes. Stuff eggplant with vegetables and sprinkle cheese on top.
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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 eggpla
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Bake for 10-15 minutes in a 200°C preheated oven or until top is golden.

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