How To Cook Stuffed Eggplant With Bechamel Sauce, Mushrooms And Cheese - Recipe
Author: Nia Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Stuffed aubergines with bechamel sauce, mushrooms and cheese". Delicious recipe.
Necessary products:
- 1 kg of eggplant
- 60 grams of butter
- 2 tablespoons flour
- 500 milliliters of fresh milk
- salt, pepper
- 150 grams of marinated mushrooms
- 150 grams of grated yellow cheese
- 150 grams of grated cheddar
- 150 grams of sliced goat cheese
- 10 grams of sesame seeds
- salt, pepper
Method of preparation:
Wash, dry and cut the aubergines in half. Add salt to them, make cross-sections on the flesh and remove it with a spoon.
Set aside and heat the butter. Fry the flour and dilute with fresh milk. Stir until thickened and season with salt and pepper to taste. Remove the sauce from the heat, add the mushrooms, stir and distribute the mixture in each eggplant.
Mix the yellow cheese with the cheddar and sprinkle on each half. Garnish with a piece of goat cheese on top. Preheat oven to 180 degrees. Cover the pan with a sheet of parchment, arrange and bake the eggplants for 40 minutes. When ready, sprinkle with sesame seeds and serve.
Bon Appetit!
- Cannelloni stuffed with cheese and garlic in bechamel sauce
- Chicken fillet with mushrooms and yellow cheese in bechamel sauce
- Pie with cheese, Bechamel sauce and sesame seeds
- Cannelloni with minced meat and bechamel sauce
Related Articles
- The Power of Honeysuckle: Health Benefits and Recipes
- Fruitskewers in Honey Syrup: Nutritional Benefits and Recipes
- Nutritional Benefits of Fruit Skewers in Honey Syrup: A Delicious and Healthy Recipe
- Nutrition Guide: Fruitskewers in Honey Syrup - Benefits, Recipes, and More
- The Role of Flour in Nutrition: Types, Benefits, and Recipes