Stuffed Eggplant Gratin with Vegetables

Name: Stuffed Eggplant Gratin with Vegetables
Prep time: 20 s
Cook time: 25 s
Total time: 45 s
Yield: 8
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

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Easy

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45 Min

A lip-smacking gratin made with layers of eggplant, veggies and cheese. Who in the world would say no? Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

8 Servings

Eggplant

300 g

Vegetable Oil

3 tbsp

Onions, finely chopped

150 g

Carrot, cut into small pieces

130 g

Zucchini, cut into cubes

200 g

green chili pepper

100 g

Tomato, diced

300 g

Garlic, finely chopped

3 Cloves

Ground Black Pepper

0.25 tsp

Mozzarella cheese

100 g

Milk

4 cups

MAGGI® Bechamel Mix

80 g

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Nutritional Information

Carbohydrates

21.85 g

Energy

235.75 kcal

Fats

13.33 g

Protein

8.91 g

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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Stuffed Eggplant Gratin with Vegetables

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