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Recipe of Aubergines stuffed with cauliflower bechamel
A healthy and delicious lunch with the family, I came in to teach you how to prepare succulent eggplants stuffed with cauliflower bechamel.
You can accompany it with some slices of ham and cheese.
4
Servings
35 min
Cooking
Easy
Eggplants
Ingredients
- 2 large eggplants
- Sal
- Freshly ground black pepper
- Olive oil
- 200 g cauliflower
- 200 g cooked white beans
- 400 ml milk
- Nutmeg
- 200 g grated Grana Padano cheese
- 150 g chopped mushrooms
- 1 scallion
- 1/2 leek
- 1 chopped tomato
- 2 cloves garlic.
Join me and let's see how to make Aubergines stuffed with cauliflower bechamel
Instructions:
- Wash and dry the eggplants, cut them in half and remove the ends. Make longitudinal cuts in the meat leaving 1 cm of edge. Oil all the eggplants, sprinkle with salt and freshly ground black pepper. Place them on the baking tray with the pulp facing down, this will make them very tender. Bake for 35 minutes until the meat is golden and soft. Remove from the oven to cool.
- For the bechamel sauce, fry the white part of the leek with 1 clove of garlic for 2 minutes. Add the cooked beans and the cauliflower cut into small bunches. Pour the milk with 1 teaspoon of salt and 1/2 of nutmeg. Stir and let it cook for 20 minutes, at this point the cauliflower should be tender. Process very well until a creamy mixture is left. Add half of the cheese, stir and set aside.
- For the eggplant filling, sauté the scallion cut in brunoise with 1 chopped garlic, add the mushrooms, the tomato sauce and a little salt and pepper. When the mushroom is tender, remove from the heat and add the eggplant meat. Combine and fill the eggplants. Place 2 to 3 tablespoons of the cauliflower bechamel sauce over the filling and sprinkle with the remaining grated cheese. Place the eggplants back on the oven tray and grill until golden brown.
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