Vegetable Casserole with Béchamel – How to Make a Vegetable Casserole with Béchamel

Vegetable Casserole with Béchamel – How to Make a Vegetable Casserole with Béchamel

Vegetable casserole with béchamel is a delicious Western dish packed with the goodness of various vegetables rich in proteins, fibers, and vitamins essential for the body. Adding béchamel to any dish gives it a unique flavor that enhances your appetite and makes the dish more appealing.

This dish is easy to prepare, taking only about 45 minutes, and it’s enough to serve 10 people.

Main Ingredients for the Vegetable Casserole with Béchamel:

 

Vegetables:

• 2 large eggplants
• 8 large zucchini
• Half a medium-sized cauliflower head (cut into small florets)

Meat Mixture:

• 2 tablespoons sunflower oil
• 500 grams ground meat
• 1 large onion, finely chopped
• 2 cloves of garlic, finely minced
• 1 tablespoon tomato paste
• 3 large tomatoes, peeled and finely chopped
• Half a cup of finely chopped parsley
• 1 tablespoon mixed spices
• 2 tablespoons salt
• Half a teaspoon black pepper

Béchamel Sauce:

• ¼ cup all-purpose flour
• ¼ cup sunflower oil
• 3 cups milk
• ¼ teaspoon white pepper

Glazing Mixture:

• 1 large egg
• 2 tablespoons warm water
• ½ teaspoon vinegar

Frying Ingredients:

• A generous amount of sunflower oil for frying

Preparation:

Preparing the Vegetables:

1. Peel the eggplants and cut them into long strips. Do the same with the zucchini. Cut the cauliflower into small florets.
2. Heat enough oil in a deep frying pan over medium heat. Fry the eggplants until golden, then place them on paper towels to drain excess oil. Repeat the same with the zucchini and cauliflower.

Preparing the Meat Mixture:

1. Heat the sunflower oil in a deep pan over medium heat. Add the ground meat and stir until it starts to brown.
2. Add the chopped onion and minced garlic, stirring continuously.
3. Add the tomato paste and chopped tomatoes. Mix well, then add the parsley, spices, salt, and black pepper. Stir the mixture well and let it cook on low heat for about 4 minutes until everything is cooked through.

Preparing the Béchamel:

1. In a medium-sized pot, heat the oil, then add the flour and stir for about 5 minutes until it turns light golden.
2. Gradually add the milk while whisking continuously until the mixture thickens. Add the white pepper, stir a bit more, then remove from heat.

Assembling the Casserole:

1. In a large baking dish, layer the fried eggplants and zucchini first, followed by the fried cauliflower.
2. Pour the meat mixture evenly over the vegetables.
3. Spread the béchamel sauce over the top, making sure it covers all ingredients.
4. In a small bowl, whisk the egg with water and vinegar, then pour it over the béchamel.

Baking:

1. Preheat the oven to 180°C (350°F). Place the casserole in the oven for about 45 minutes until the top turns golden brown.
2. Serve the casserole hot and enjoy!

Notes:

• You can adjust the vegetables according to your preference.
• Make sure to drain excess oil from the fried vegetables to make the dish lighter.

Enjoy your meal!