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Meat-stuffed aubergines with béchamel

Name: Meat-stuffed aubergines with béchamel
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: Mediterranean, Home-style
Ingredients: 800 g Aubergine (4 small); 35 ml Extra virgin olive oil (20 ml for roasting and 15 ml for the filling); 200 g Minced beef; 200 g Minced pork; 150 g Onion (finely chopped); 40 ml Brandy; 6 g Salt (divided); 1 g Black pepper (ground); 30 g Butter; 30 g Plain flour; 350 ml Milk (warm); 1 g Nutmeg (freshly grated); 150 g Emmental cheese (grated)

Roasted aubergines filled with beef, pork and onion, topped with homemade béchamel and golden cheese.

25 minprep

50 mincooking

4servings

2.790 kcalwhole recipe

697 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Vegetables 1 to 2 hours Mediterranean

Egg-free y 6 más Indicative dietary requirements

View full classification 24 etiquetas

Diet

Omnivorous

Necesidades alimentarias

Egg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

VegetablesMain course

Meal

LunchDinner

Preparation

BakingSautéing

Aparatos

OvenFrying pan

Cocina

MediterraneanHome-style

Season

All year round

Occasion

For the whole familyMake ahead

Nutrition

High in proteinHigh in calcium

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Vegetables · Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Aubergine 4 small 800 g
Extra virgin olive oil 20 ml for roasting and 15 ml for the filling 35 ml
Minced beef 200 g
Minced pork 200 g
Onion finely chopped 150 g
Brandy 40 ml
Salt divided 6 g
Black pepper ground 1 g
Butter 30 g
Plain flour 30 g
Milk warm 350 ml
Nutmeg freshly grated 1 g
Emmental cheese grated 150 g

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Let’s get cooking

Method

Heat the oven to 200°C. Halve the aubergines lengthways, score the flesh in a diamond pattern without cutting the skins and place on a tray. Add 20 ml olive oil and 2 g salt, then roast for 25-30 minutes. Scoop out the flesh and keep the skins intact.
Heat the remaining 15 ml oil. Soften the onion for 6 minutes, then add the minced beef, minced pork, 2 g salt and black pepper. Cook for 7-8 minutes, breaking the meat apart. Add the brandy, let it reduce for 2 minutes and stir in the chopped aubergine flesh.
Melt the butter, add the flour and cook for 1 minute. Gradually whisk in the warm milk, then season with the nutmeg and remaining 2 g salt. Cook for 6-8 minutes until the béchamel coats the back of a spoon.
Mix 100 g of béchamel into the filling. Fill the aubergine skins, cover with the remaining béchamel and scatter over the Emmental. Grill at 220°C for 8-10 minutes until the cheese is melted and golden.

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Ingredients

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Method

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