LOW CALORIE

Eggplants with Mushrooms in Béchamel Sauce

Appetizers | World cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Eggplants with Mushrooms in Béchamel Sauce

Ingredients

Salt - to taste
Gruyère cheese - 2.8 oz
Whole egg - 1 piece
Milk - 8 fl oz
Wheat Flour - 1 tablespoon
Onion - 1 piece
Olive Oil - 5 tablespoons
Lemon - 1 piece
Butter - 0.9 oz
Fresh Mushrooms - 7.1 oz
Eggplants - 6 pieces

Step by Step guide

Step 1

Cut the eggplants lengthwise, remove the coarse seeds, and scoop out the flesh from the skin with a teaspoon. Cut the flesh into cubes and sprinkle with salt. Also sprinkle the insides of the skins with salt. Leave for at least an hour. Then rinse well and dry.

Step 2

Place the chopped mushrooms in a saucepan, add 20 grams of butter and a few drops of lemon juice, and cook over low heat, stirring, for 6 minutes.

Step 3

Lay the eggplant skins in a single layer in a baking dish. Pour a little oil into each. Then bake for 25 minutes at 356°F.

Step 4

Meanwhile, prepare the filling: heat the remaining butter with the vegetable oil in a pot, add finely chopped onion and cook, stirring, for 5 minutes until soft and translucent. Then add the eggplant flesh and cook, stirring, for another 8 minutes. Next, add the mushrooms, sprinkle in the flour, and cook for another 2 minutes. Slowly pour in the milk, continue cooking for another 10 minutes, stirring – if the sauce becomes too thick, add a little more milk.

Step 5

Whisk together the remaining lemon juice and egg yolk, adding a little of the juice in which the mushrooms and eggplants are cooking. Add this mixture to the pot with the filling.

Step 6

Fill the eggplant skins with the filling, sprinkle with grated cheese, and return to the oven until the cheese melts. Serve immediately in the same dish.