Skip to main content

Ingredients 14 items

  • 4 medium eggplants or 300 g, long shape
  • 2 cups oil for deep frying
  • 3 tablespoons Vegetable oil
  • 1 medium onion or 150 g, chopped
  • 1 medium carrot or 130 g, diced
  • 2 baby zucchini or 200 g, diced
  • 1 medium green bell pepper or 100 g, diced
  • 2 medium tomatoes or 300 g, chopped
  • 3 cloves garlic, crushed
  • ¼ teaspoon ground black pepper
  • 1 cup kaskaval cheese or 100 g, grated
  • For the béchamel sauce:
  • 4 cups milk or 1000 ml
  • 1 sachet MAGGI Idea of the Day Béchamel Mix

How to prepare

  1. Cut each eggplant in half. Carefully remove the pulps and then dice the pulp. Deep fry the eggplant halves until almost golden brown. Remove and place in an oven-proof dish.
  2. 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.
  3. Add the tomato and season with salt and pepper and cook for 3-4 minutes. Stuff eggplant with vegetables and sprinkle cheese on top.
  4. Add milk and MAGGI Secrets Béchamel Mix to a large saucepan. Bring to a boil with stirring and simmer for 3-4 minutes. Spoon the béchamel sauce to cover the eggplants.
  5. Bake for 10-15 minutes in a 200°C preheated oven or until top is golden.

Nutritional informations

Discover other recipes




Light Ginger Caramel Oat Slice

Chat with us