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.
Recipe Summary
Cooking
35 min
Servings
4
Difficulty
Easy
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.
Step 1
Step 2
Step 3
Tips for this recipe
Here are some useful tips to perfectly prepare Aubergines stuffed with cauliflower bechamel and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
- For recipes requiring long cooking time, maintain low and steady temperature
Variations of this recipe
Try these delicious variations of Aubergines stuffed with cauliflower bechamel to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
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.
Recipes Categories
Recipes of Appetizer
Recipes of Beans
Recipes of Breads and pastries
Recipes of Cakes
Recipes of Cakes and Pies
Recipes of Cheeses
Recipes of Chicken
Recipes of Chiles - Aji
Recipes of Cookies
Recipes of Corn
Recipes of Creams
Recipes of Desserts
Recipes of Drinks
Recipes of Eggplants
Recipes of Eggs
Recipes of Empanadas
Recipes of Fish
Recipes of Guatitas
Recipes of Healthy
Recipes of Jams and Sweets
Recipes of Lasagnas
Recipes of Legumes
Recipes of Meat
Recipes of Non-alcoholic drinks
Recipes of Pasta - Noodles
Recipes of Pizzas
Recipes of Potatoes
Recipes of Puddings
Recipes of Pumpkin
Recipes of Puree
Recipes of Rice
Recipes of Salads
Recipes of Sandwiches
Recipes of Sauces
Recipes of Seafood
Recipes of Shakes
Recipes of Soups
Recipes of Teas and Coffees
