Cod-stuffed aubergines with béchamel
Total time1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
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.
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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.
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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.
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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.
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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.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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