- 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
Stuffed Eggplant Gratin with Vegetables
INGREDIENTS
Stuffed Eggplant Gratin with Vegetables with
Stuffed Eggplant Gratin with Vegetables with 
- 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
Stuffed Eggplant Gratin with Vegetables with
Stuffed Eggplant Gratin with Vegetables with
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 INFORMATION
Stuffed Eggplant Gratin with Vegetables with
Stuffed Eggplant Gratin with Vegetables with
- Energy 382 (Kcal)
- Protein 13 (g)
- Carbohydrate 29 (g)
- Total Fat 25 (g)
REVIEWS
Stuffed Eggplant Gratin with Vegetables with
