Spanish Stuffed Eggplants

Melting eggplant flesh mixed with a spiced meat filling, topped with a creamy béchamel sauce. The cheese crust must be golden and bubbling under the broiler.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 714
• Protein: 25 g
• Carbs: 29 g
• Fat: 54 g

Ingredients

• 2 piece Eggplant (aubergine) ( halved )
• 400 g Pork and beef stuffing ( fresh )
• 1 piece Onion ( finely diced )
• 2 piece Garlic ( minced )
• 1 piece Red bell pepper ( small dice )
• 2 piece Round tomato ( peeled and crushed )
• 1 tsp Smoked paprika
• 30 g Minimum butter sweet
• 30 g Wheat flour
• 400 ml Whole milk
• 80 g Emmental cheese ( grated )
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the eggplants

   Cut the eggplants in half lengthwise. Score the flesh with a knife without piercing the skin. Drizzle with olive oil and bake at 200°C until the flesh is tender and scoops out easily with a spoon.

2. Cooking the filling

   Sauté the minced onion and pepper in a pan. Add the meat filling and garlic. Once the meat is browned, add the chopped eggplant flesh, diced tomatoes, and smoked paprika. Reduce until the mixture is thick and juices start to stick slightly to the bottom.

3. Making the béchamel

   Melt the butter, add the flour to make a roux. Gradually pour in the milk while whisking. Cook over low heat until the sauce coats the back of a spoon thickly.

4. Final broiling

   Fill the eggplant shells with the stuffing. Cover generously with béchamel and grated emmental. Place under the broiler until the cheese forms a brown, crispy crust.

Chef's tips

• Don't throw away the eggplant skins; they act as a natural container and become tender when cooked.
• For a lump-free béchamel, pour cold milk onto the hot roux all at once and whisk vigorously.
• Smoked paprika (pimentón) is the key to the typical Spanish flavor; do not substitute it with regular paprika.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat in the oven at 150°C to maintain the béchamel texture.