Aubergine gratin stuffed with vegetables

75 min
Suitable for vegetarians
Type of dish: Vegetables
Temperature: Hot
Seasonal period: July, August, September, October
Traces of nuts
Traces of nuts
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 0.09 g
Ground nutmeg 0.09 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
Onion 0.003 kg
Garlic, bulb 0.005 ud
Green pepper 0.002 kg
Diced tomato 0.013 kg
Table salt 0.005 g
Sugar 0.0 kg

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 5.64 g
Saturates 11.03 g
Monounsaturated fatty acids 13.09 g
Polyunsaturated fatty acids 21.82 g
Cholesterol 213.74 mg
Calcium 396.41 mg
Iron 4.1 mg
Zinc 41.24 mg
Vitamin A 469.47 ug
Vitamin C 36.76 g
Folic acid 128.09 ug
Salt (Sodium) 795.45 mg
Sugars 10.51 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.