A wonderful recipe for making children eat vegetables, this eggplant recipe stuffed with cheese and bechamel sauce will appeal to young and old.

Preparation: 10 Minutes
Cooking time: 35 Minutes
Quantity: 4 servings
265 calories per serving
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aubergine farcies légumes ou mixte, aubergines au four

Ingredients :

  • 1 tablespoon butter
  • 1 tablespoon of oil
  • 1 red pepper, diced
  • 2 aubergines cut lengthwise and cored
  • 2 diced tomatoes
  • 3 branches of finely chopped shallots
  • Salt and pepper
  • Oregano to taste
  • ¾ cup grated mozzarella cheese
  • ½ cup bechamel sauce

Steps :

  1. Preheat the oven to 350 C.
  2. In a frying pan, put the oil and melt the butter. Brown the shallots.
  3. Add the chilli, eggplant flesh and tomatoes.
  4. Season and cook for 2-3 minutes.
  5. Stuff the eggplant with this mixture and place in an ovenproof dish.
  6. Pour each sauce over half an eggplant and cover with a little grated cheese.
  7. Bake for 35 minutes.

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1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

stuffed eggplant baked with vegetable or meat

Nicolas Desjardins

Hello everyone, I am the main writer for SIND Canada. I’ve been writing articles for more than 10 years and I like sharing my knowledge. I’m currently writing for many websites and newspaper. All my ideas come from my very active lifestyle. I always keep myself very informed to give you the best information. In all my years as computer scientist made me become an incredible researcher. I believe that any information should be free, we want to know more every day because we learn everyday. You can contact me on our forum or by email at: [email protected].