Cod-stuffed aubergines with béchamel
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 23 tags
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Cod desalted, skinless and boneless 500 g
- Aubergine 2 large 900 g
- Onion peeled 220 g
- Garlic peeled 9 g
- Sun-dried tomatoes oil-packed, well drained 35 g
- Milk for the béchamel 500 g
- Plain flour wheat 40 g
- Parmesan cheese grated 25 g
- Extra virgin olive oil 30 g filling and 30 g béchamel 60 g
- Parsley 3 g béchamel and 2 g finish 5 g
- Salt only if needed 1 g
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Method
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Halve the aubergines lengthways and score the flesh without cutting the skin. Place in a microwave-safe dish with a vented lid. Cook at 800 W for 10-14 minutes, in batches if needed, until the flesh yields. Cool slightly, scoop out and reserve shells and flesh separately.
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Chop the onion and garlic and soften in 30 g oil for 10 minutes. Add the chopped sun-dried tomatoes and all the aubergine flesh; cook for 5 minutes. Add the cod in pieces and cook for 4-6 minutes until opaque and flaking.
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Heat the remaining 30 g oil in a saucepan. Add the flour and stir over low heat for 2 minutes. Gradually whisk in the milk and cook for 8-10 minutes until smooth. Add 3 g parsley and taste before adding salt.
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Mix 80 g béchamel into the filling and divide between the four shells. Cover with all the remaining béchamel and Parmesan. Bake at 190°C for 12-15 minutes, grilling for 2 minutes at the end if needed. Serve half an aubergine per person with the reserved 2 g parsley.
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