Aubergine gratin stuffed with vegetables

75 min
Type of dish: Vegetables
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Small aubergine 0.85 kg
Onion 0.175 kg
Eggs 4.0 ud
Carrots 0.05 kg
Leek 0.75 ud
Tomato sauce 0.01 l
Grated cheese 0.05 kg
Table salt 3.75 g
Margarine 0.032 kg
Plain flour 0.032 kg
Ground white pepper 0.001 g
Ground nutmeg 0.001 g
Table salt 2.25 g
Onion 0.08 kg
Carrots 0.04 kg
Green leek 0.12 ud
Parsley 0.001 g
Water 0.4 l

For the vegetable stock

For the filling of the aubergines

  • Scoop out the aubergine flesh and brunoise it.
  • Brunoise the onion and the button mushroom.
  • Boil the eggs for 10 minutes in salted boiling water. Peel them and chop them into big pieces.
  • Make a béchamel sauce with 70 g of roux (70 g of butter and 70 g of flour) per litre of milk.
  • Fry the onion lightly in some olive oil. When it gets tender, add the button mushroom. After 2 minutes, add the aubergine flesh and allow everything to cook. Lastly, add the egg.
  • Mix the filling with the béchamel sauce and season it with salt and white pepper.

For the vegetable sauce or purée

  • Julienne the onion and the carrot and cut the leek into half-moons. Place them on a casserole, pour some oil and let them fry lightly.
  • Add flour (45 g per litre of stock) to the vegetable stock. Allow it to boil for a few minutes and colour it with some tomato sauce.
  • Puree the sauce, strain it through a conical strainer and check and adjust the seasoning, colour and thickness.
  • To stuff the aubergine
  • Fry the aubergine shells until they are tender. Let them dry on paper towel.
  • Pile stuffing into the shells and place them on a baking dish.
  • Sprinkle with grated cheese. 


  • Once they are done, bake the aubergines at 180 ºC until the cheese is melted.
  • Pour some vegetable sauce in the middle of the dish and place the aubergine gratin sprinkled with parsley on top.
Nutritional information (1 portion)
Fiber 14.69 g
Saturates 11.66 g
Monounsaturated fatty acids 13.35 g
Polyunsaturated fatty acids 22.54 g
Cholesterol 238.8 mg
Calcium 580.98 mg
Iron 7.42 mg
Zinc 50.19 mg
Vitamin A 728.72 ug
Vitamin C 96.38 g
Folic acid 355.73 ug
Salt (Sodium) 823.98 mg
Sugars 30.94 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.