A wonderful recipe for making children eat vegetables, this eggplant recipe stuffed with cheese and bechamel sauce will appeal to young and old.

Preparation: 10 Minutes Cooking time: 35 Minutes Quantity: 4 servings 265 calories per serving (2 votes, average: 5.00 out of 5)

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Ingredients :

1 tablespoon butter

1 tablespoon of oil

1 red pepper, diced

2 aubergines cut lengthwise and cored

2 diced tomatoes

3 branches of finely chopped shallots

Salt and pepper

Oregano to taste

¾ cup grated mozzarella cheese

½ cup bechamel sauce

Steps :

Preheat the oven to 350 C. In a frying pan, put the oil and melt the butter. Brown the shallots. Add the chilli, eggplant flesh and tomatoes. Season and cook for 2-3 minutes. Stuff the eggplant with this mixture and place in an ovenproof dish. Pour each sauce over half an eggplant and cover with a little grated cheese. Bake for 35 minutes.

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(2 votes, average: 5.00 out of 5)

votes, average:out of 5)