Vida Recetas Editorial
Stuffed aubergines with cauliflower bechamel are a vegetarian dish that surprises with its creaminess and flavor. Originating from Mediterranean tradition, these aubergines are baked until the flesh is tender and filled with a light bechamel made from cauliflower and white beans, which provides a silky texture and a healthy touch. The combination of mushrooms, tomato, and Grana Padano cheese enhances the whole, making it a perfect option for a family meal or a special dinner.
This recipe is ideal for those looking to incorporate more vegetables into their diet without giving up the pleasure of a comforting dish. Moreover, it is easy to prepare and does not require advanced culinary skills. You can serve the aubergines as a main course accompanied by a fresh salad or as a side dish for meats or fish. If you have leftover filling, use it to make a quick gratin.
For variation, you can substitute the beans with lentils or add a touch of curry to the bechamel. The result will always be a nutritious and flavorful dish that everyone will love.
Cook
35 min
Servings
4
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.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 35 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
