Eggplant Gratin with Béchamel – International Recipe and Cooking Method

Eggplant Gratin with Béchamel – International Recipe and Cooking Method

Eggplant gratin with béchamel is a widely loved dish found in kitchens around the world. Its popularity comes not only from its rich flavor but also from its ease of preparation and significant health benefits.

This dish is rich in antioxidants, which contribute to protecting the heart from artery disease and strokes. It’s also low in calories and fat, making it suitable for those following a weight-loss diet. Moreover, thanks to its high fiber content, it promotes digestive health and prevents constipation.

Ingredients for 4 servings:

 

• 4 eggplants

• 2 cups of vegetable oil (for frying)

• 1 chopped onion

• 1 carrot, thinly sliced

• 2 zucchinis, thinly sliced

• 1 green bell pepper, thinly sliced

• 2 chopped tomatoes

• 3 cloves of garlic

• ¼ teaspoon black pepper

• Salt to taste

• 1 cup grated kashkaval (or any firm melting cheese)

• Additional oil for frying

For the béchamel sauce:

• 4 cups of milk

• 1 packet of ready-made béchamel mix (or substitute with 4 tablespoons of flour + 2 tablespoons of butter if homemade)

Preparation Steps:

Start by cutting the eggplants in half lengthwise. Scoop out the flesh and set it aside, keeping the outer shells intact.

Heat oil in a deep pan and fry the eggplant shells until golden brown. Once done, arrange them neatly in a baking dish.

In a separate skillet, add a little oil and sauté the chopped onion until soft. Add the scooped eggplant flesh, carrot, zucchini, and bell pepper. Stir for about 4 minutes until the vegetables are tender and mixed well.

Add the chopped tomatoes, salt, and black pepper. Cook the mixture for another 5 minutes, then remove from heat.

Fill the fried eggplant shells with this vegetable mixture. Sprinkle the grated cheese generously over the top.

To prepare the béchamel, combine the milk and béchamel mix in a large saucepan. Stir constantly over medium heat until it reaches a boil. Keep stirring for about 4 minutes until the sauce thickens.

Pour the béchamel sauce over the stuffed eggplants in the baking dish, making sure to cover them completely.

Preheat the oven to 200°C (390°F) and bake the dish for 15 minutes, or until the top is golden and slightly crispy.

Finally, remove the gratin from the oven, plate it, and serve hot. It makes a wonderful main course, especially when paired with a crisp green salad or warm bread.