Vegetable-stuffed aubergines

Method

1. Halve the aubergines lengthways and score the flesh diagonally without cutting through the skin. Put them in the oven with a drizzle of oil and some salt at 180° for about 25 minutes.
2. After that time, take them out and carefully scoop out the flesh with a spoon, then chop it with a knife.
3. In a frying pan, gently fry the onion in a little oil, add the garlic and sauté briefly. Add the carrot and peppers cut into small pieces.
4. After a few minutes, when the peppers are fairly soft, add the diced courgette. After 4 minutes, add the aubergine flesh and stir well.
5. Add the tomato with the chives, salt and spices and let it cook over a low heat.
6. Make the béchamel: melt the butter, add the flour and let it toast, then add the hot milk little by little until it thickens. Finally, add the salt and nutmeg and stir. Add 3 tablespoons of the béchamel to the vegetable filling.
7. Fill the aubergine skins with the vegetables, cover with béchamel and top with grated cheese.
8. Bake at 180° for about 20 minutes, plus 5 more under the grill.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 490 g	100 g	% IR*	Share
Energy	375 kcal	77 kcal	19 %
Fat	23 g	4.7 g	33 %
of which saturates	11 g	2.2 g	55 %
Carbohydrate	31 g	6.3 g	12 %
of which sugars	17 g	3.5 g	19 %
Fibre	7.8 g	1.6 g	—
Protein	14 g	2.9 g	28 %
Salt	2.5 g	0.5 g	41 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving
• Grated Emmental cheese: 20 g per serving
• Salt: 1 g per serving

Photos