Recipe of Stuffed Eggplant Boats with Vegetables and Béchamel: Step-by-Step Oven Gratin

Ingredients

• 2 large eggplants (about 700-800 g / 1.5-1.75 lb)
• 1 large onion
• 2 garlic cloves
• 1 red bell pepper
• 1 medium zucchini
• 200 g (3/4 cup) crushed tomatoes (or 2 ripe tomatoes, grated)
• 100 g (1 cup) sliced mushrooms (optional)
• 3 tablespoons extra virgin olive oil
• Salt, black pepper and oregano or thyme to taste
• 50 g (3 1/2 tbsp) butter
• 50 g (1/3 cup) all-purpose flour
• 500 ml (2 cups) milk
• A pinch of nutmeg
• 80-100 g (1 cup) grated cheese for gratin (Emmental, Gruyère or mozzarella)

Directions

1. 1

   Preheat the oven to 190 °C (375 °F). Wash the eggplants, cut them in half lengthwise and score the flesh crosswise without piercing the skin.

2. 2

   Optional: sprinkle coarse salt over the halves, let them sit for 20-30 minutes, rinse and pat dry with paper towels to remove any bitterness.

3. 3

   Brush the halves with oil, season them and roast for 25-30 minutes, until the flesh is tender but still firm. Let them cool slightly and scoop out the flesh with a spoon, keeping a 5 mm border attached to the skin.

4. 4

   Chop the flesh into small pieces; peel and chop the onion and garlic, and dice the bell pepper and zucchini.

5. 5

   Heat the oil in a large skillet and gently cook the onion for 5 minutes over medium heat; add the bell pepper, zucchini and mushrooms (if using) and sauté for 5-7 minutes more.

6. 6

   Stir in the garlic, chopped eggplant flesh and crushed tomatoes; season, add the oregano or thyme and cook for 5 minutes until the tomato thickens. Set aside.

7. 7

   Make the béchamel: melt the butter in a saucepan, add the flour and cook for 1 minute while stirring; pour in the hot milk gradually, whisking constantly, add the nutmeg and salt, and simmer for 5-6 minutes until thickened.

8. 8

   Arrange the halves in a baking dish, divide the filling among them and cover with the béchamel and the grated cheese.

9. 9

   Gratin for 8-10 minutes at 200 °C (400 °F), until the surface is bubbling and golden. Rest for 5 minutes and serve hot.