Ingredients Jump to Instructions ↓

  1. 4 medium eggplants or 300 g, long shape

  2. 2 cups oil for deep frying

  3. 3 tablespoons vegetable oil

  4. 1 medium onion or 150 g, chopped 1 medium carrot or 130 g, diced 2 baby zucchini or 200 g, diced 1 medium green bell pepper or 100 g, diced 2 medium tomatoes or 300 g, chopped 3 cloves garlic, crushed teaspoon ground black pepper

  5. 1 cup kaskaval cheese or 100 g, grated For the bechamel sauce:

  6. 4 cups milk or 1000 ml 1 sachet MAGGI® Bechamel Mix

Instructions Jump to Ingredients ↑

  1. Preparation Cut each eggplant in half. Carefully remove the pulps and then dice the pulp. Deep fry the egg plant halves until almost golden brown. Remove and place in an oven proof dish. Heat vegetable oil in a large saucepan, cook onions for 3-4 minutes, add the diced eggplant pulp , baby zucchini, carrot and bell pepper. Cook for 4 minutes. Add the tomato and season with salt and pepper and cook for 3-4 minutes. Stuff eggplant with vegetables and sprinkle cheese on top. Add milk and MAGGI® Béchamel Mix to a large sauce pan. Bring to boil with stirring and simmer for 3-4 minutes. Spoon the béchamel sauce to cover the eggplants. Bake for 10-15 minutes in a 200°C preheated oven or until top is golden.


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