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Emilia

Emilia Molinari
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Recipe

Eggplants with Bechamel and Mushrooms

60h
Half
6
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This combination of mushrooms with bechamel sauce gives a rich flavor to aubergines.
Learn more about Emilia Molinari

Ingredients

6 portions
  • 6 eggplants, medium
  • 30 grams butter
  • 5 tablespoons oil
  • 200 grams mushroom
  • 80 grams onion
  • 1 tablespoon flour
  • 1/4 liters milk
  • 1 lemon juice
  • 1 egg yolk
  • 75 grams manchego cheese, grated

Preparation

Cut the aubergines along unpeeled, carefully hollowed and this filling is diced. Everything is left and they are left to release their water on a colander. Then they rinse.
While preparing the mushrooms, wash them and chop them, put them in a saucepan with half butter, a few drops of lemon and salt, cook for 10 minutes.
Put the eggplant stockings in a refractory, put a splash of oil in each one and put them in the oven over medium heat.
In a saucepan put the rest of the oil and butter, put the chopped onion and squares of eggplant, cook for 10 minutes and add mushrooms, sprinkle with flour and add a little of the cold milk to form a béchamel sauce.
In a bowl put the yolk and the lemon juice, mix and put little by little the béchamel that should be thick, rectify salt. Fill the aubergines and sprinkle with cheese. Heat in the oven.

PRESENTATION

You can serve au gratin accompanied by a salad.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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