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Baked Aubergine (aubergine)

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Baked Aubergine (aubergine)

The perfect baked aubergine (aubergine) recipe with a picture and simple step-by-step instructions.

  • 2 piece Eggplant fresh
  • 1 piece Chopped onion
  • 2 piece Chopped garlic
  • 0,5 piece Red peppers
  • 0,5 piece Yellow peppers
  • 2 piece Skinned tomatoes
  • 1 Pkg Tomatoes happened
  • 1 Pkg Mozzarella
  • 100 g Tofu
  • 1 portion Béchamel sauce
  • 1 Pc Seasonal herbs
  1. Halve the aubergines, hollow out, season with salt and drizzle with lemon juice. Drain the tofu, crumble it and roast it with the onions and garlic, dice the paprika and tomatoes and sauté briefly. Season to taste with salt, pepper, chilli and herbs. Refine the tomatoes with salt and sugar and place in a baking dish. Place the hollowed out fruits on top and fill them. Then first put the mozzarella slices on the filled aubergines and cover with bechamel sauce at the end. Cook in the oven at 160 degrees for 30-40 minutes until soft. As a side dish, rice or couscous.
Dinner
European
baked aubergine (aubergine)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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