Eggplants with Mushrooms in Béchamel Sauce
Appetizers • World
Description
Eggplants with Mushrooms in Béchamel Sauce
Ingredients
- Salt to taste
- Gruyère cheese 5 oz
- Whole egg 1 piece
- Milk 10 fl oz
- Wheat Flour 1 tablespoon
- Onion 1 piece
- Olive Oil 5 tablespoons
- Lemon 1 piece
- Butter 0 oz
- Fresh Mushrooms 5 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 355°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.
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