Medium

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)

Total time1 h 15 min Preparation and possible waiting 25 min · Cooking 50 min

Preparation and possible waiting: 25 min · Cooking: 50 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

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Milk: Ingredient to check: Butter, Milk, Emmental cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

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

Jump to steps

25 minpreparation and possible waiting

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

Total time: 1 h 15 min Preparation and possible waiting 25 min · Cooking 50 min

Preparation and possible waiting: 25 min · Cooking: 50 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

Omnivorous Vegetables 1 to 2 hours Mediterranean

Allergens

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

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

Dish type

VegetablesMain course

Meal

Lunch

Preparation

BakingSautéingBoiling

Appliances

OvenFrying pan

Cuisine

MediterraneanHome-style

Season

All year round

Occasion

For the whole familyMake ahead

Nutrition

High in protein

Total time

1 to 2 hours

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

Dish type

Vegetables · Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

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.

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.