Stuffed Eggplant Gratin with Vegetables
Easy
•45 Min
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Ingredients
8
Servings
ingredient_quantity
recipe ingredient
Eggplants, cut into slices
300
g
Vegetable Oil
3
tbsp
Onions, finely chopped
150
g
Carrot, cut into small pieces
130
g
zucchinis
200
g
Green bell pepper, chopped
100
g
Tomato, diced
300
g
Garlic, finely chopped
3
Cloves
Ground Black Pepper
0.25
tsp
Mozzarella cheese
100
g
Milk
4
cups
MAGGI® Bechamel Mix
80
g
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
21.85 g
Energy
235.75 kcal
Fats
13.33 g
Protein
8.91 g
Nutrition Table Footer
Recipe steps
0 min
Step 1
Cut each eggplant in half. Carefully remove the pulps and then dice the pulp. Deep fry the egg plant halves until almost golden brown. Remove and place in an oven
Recipe steps
0 min
Step 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.
Recipe steps
0 min
Step 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.
Recipe steps
0 min
Step 4
Add milk and MAGGI Secrets Béchamel Mix to a large sauce pan. Bring to boil with stirring and simmer for 3-4 minutes. Spoon the béchamel sauce to cover the eggpla
Recipe steps
0 min
Step 5
Bake for 10-15 minutes in a 200°C preheated oven or until top is golden.