Boston Stuffed Eggplant

Boston Stuffed Eggplant

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Servings: 4
Calories: 459


  • 2 Medium aubergines eggplants, halved lengthways and degorged
  • 3 floz Olive oil
  • 1 1/2 oz Butter
  • 1 Medium onion finely chopped
  • 8 oz Mushrooms sliced
  • Salt and pepper to taste
  • 1/8 tsp Cayenne pepper
  • 4 Tbs Grated Parmesan cheese

for the bechamel sauce

  • 1 oz Butter
  • 2 Tbs Flour
  • 4 floz Milk
  • 4 floz Stock


  • Squeeze the aubergines (eggplants) to remove as much liquid as possible, then dry with kitchen towels.
  • Preheat the oven to fairly hot 200°C (Gas Mark 6, 400°F).
  • Heat the oil in a large frying-pan. Put the aubergine (eggplant) halves in the pan and cook until they are lightly and evenly browned. Transfer to a plate.
  • Wipe out the pan and add the butter. When it has melted, add the onion and fry until it is soft. Stir in the mushrooms and cook for a further 2 minutes. Stir in the salt, pepper and cayenne and transfer to a bowl.
  • Using a spoon, scoop out the aubergine (eggplant) flesh, leaving the skins intact. Add the flesh to the vegetable mixture and blend thoroughly. Carefully spoon about a quarter of the mixture into each aubergine (eggplant) shell.
  • To make the bechamel sauce, melt the butter in a saucepan. Remove the pan from the . heat and stir in the flour to form a smooth paste. Gradually stir in the milk and stock and return to the heat. Bring to the boil, and cook for 2 to 3 minutes, stirring constantly, or until the sauce is thick and smooth.
  • Put the stuffed aubergines (eggplants) into a shallow baking dish and pour over the bechamel sauce. Sprinkle over the grated cheese. Put the dish into the oven and bake for 10 minutes, or until the topping is golden brown.
  • Serve at once.
Calories: 459 kcal
Carbohydrates: 23 g
Protein: 8 g
Fat: 40g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 45 mg
Sodium: 343 mg
Potassium: 800 mg
Fiber: 8 g
Sugar: 12 g
Vitamin A: 676 IU
Vitamin C: 8 mg
Calcium: 123 mg
Iron: 1 mg
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