Mediterranean Herb-Infused Stuffed Eggplant with Bechamel Sauce
Dive into the rich flavors of the Mediterranean with our Mediterranean Herb-Infused Stuffed Eggplant. This dish features tender eggplant halves stuffed with a savory filling of aromatic Mediterranean herbs, sautéed onions, fresh tomatoes, and creamy feta cheese, all brought together with crunchy breadcrumbs. Topped with a velvety homemade Bechamel sauce and garnished with fresh parsley, this recipe is perfect for a summer family dinner or a cozy gathering with friends. Enjoy the vibrant tastes of summer in every bite!
4
Servings
N/A
Calories
20
Ingredients
Ingredients
small eggplants (aubergine)
2 (halved and scooped out)
olive oil
1 cup (for sautéing and drizzling)
medium onion
1 (minced)
garlic cloves
4 (minced)
chopped tomato
1 cup (fresh)
cinnamon
1/2 teaspoon (ground)
dried basil
1 teaspoon (dried)
dried oregano
1 teaspoon (dried)
black pepper
1/4 teaspoon (to taste)
salt
1/4 teaspoon (to taste)
breadcrumbs
1 1/2 cups (fresh or store-bought)
crumbled feta cheese
1 cup (for filling)
lemon juice
2 tablespoons (freshly squeezed from lemons)
chopped parsley
2 tablespoons (for garnish)
butter
2 tablespoons (for Bechamel Sauce)
flour
2 tablespoons (for Bechamel Sauce)
milk
2 cups (for Bechamel Sauce)
nutmeg
1 dash (ground for seasoning)
cinnamon
1 dash (ground for seasoning)
mace
1 dash (ground for seasoning)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the eggplants by slicing them in half lengthwise and scooping out the insides, leaving a 1/4-inch shell. Set the shells aside and chop the scooped insides for later use.
3
In a large frying pan, heat the olive oil over medium heat. Add the minced onion and sauté until it is soft and translucent, about 10 minutes.
4
Add the minced garlic and the chopped eggplant flesh to the pan, continuing to sauté for an additional 5–7 minutes until the eggplant is tender. You may need to add more olive oil if the mixture becomes dry.
5
Stir in the chopped tomato, cinnamon, dried basil, dried oregano, black pepper, and salt. Remove from heat once combined.
6
In a large mixing bowl, combine the sautéed mixture with breadcrumbs, lemon juice, and crumbled feta cheese. Mix thoroughly to ensure even distribution of ingredients.
7
Lightly salt the eggplant shells and fill them generously with the stuffing mixture, mounding it on top. If there's any remaining stuffing, place it in a greased casserole dish.
8
Bake the stuffed eggplants in the preheated oven for 35 minutes, until golden and heated through.
9
While the eggplants bake, prepare the Bechamel Sauce. In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour until smooth.
10
Gradually pour in the milk, stirring constantly to prevent lumps. Continue stirring until the sauce thickens, about 5–7 minutes. Season with nutmeg, cinnamon, and mace.
11
Once the eggplants are done, remove them from the oven and serve hot with a drizzle of Bechamel Sauce and a sprinkle of chopped parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Herb-Infused Stuffed Eggplant with Bechamel Sauce?
It is a flavorful Mediterranean dish featuring tender eggplant halves stuffed with a savory filling of herbs, onions, tomatoes, feta cheese, and breadcrumbs, topped with a velvety homemade Bechamel sauce.
How many servings does this recipe provide?
This recipe makes 4 servings.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C).
How do I prepare the eggplants for stuffing?
Slice the eggplants in half lengthwise and scoop out the insides, leaving a 1/4-inch shell.
What should I do with the scooped-out eggplant flesh?
Chop the scooped insides and sauté them with garlic and onions to be used in the filling.
What is the first step in making the filling?
Heat olive oil in a large frying pan and sauté minced onion for about 10 minutes until soft and translucent.
How long do I sauté the garlic and eggplant flesh?
Sauté the minced garlic and chopped eggplant flesh for an additional 5 to 7 minutes until the eggplant is tender.
Which dried herbs are used in this recipe?
The recipe uses dried basil and dried oregano.
What spices are added to the eggplant filling mixture?
The filling includes ground cinnamon, dried basil, dried oregano, black pepper, and salt.
What components are combined in the large mixing bowl?
Combine the sautéed mixture with breadcrumbs, lemon juice, and crumbled feta cheese.
What type of cheese is used in the stuffing?
The recipe calls for 1 cup of crumbled feta cheese.
How should I prepare the eggplant shells before filling them?
Lightly salt the eggplant shells before generously filling them with the stuffing mixture.
What should I do if there is leftover stuffing?
Place any remaining stuffing in a greased casserole dish and bake it along with the eggplants.
How long do the stuffed eggplants need to bake?
Bake the eggplants for 35 minutes until they are golden and heated through.
How do I start making the Bechamel sauce?
Melt butter in a saucepan over medium heat and whisk in the flour until the mixture is smooth.
How do I prevent lumps from forming in the Bechamel sauce?
Gradually pour in the milk while stirring constantly to ensure a smooth, lump-free consistency.
How long does it take for the Bechamel sauce to thicken?
The sauce should thicken in about 5 to 7 minutes of constant stirring.
What seasonings are used in the Bechamel sauce?
Season the sauce with a dash of nutmeg, cinnamon, and mace.
How is the dish finished and served?
Serve the eggplants hot with a drizzle of Bechamel sauce and a sprinkle of chopped parsley.
Is this a vegetarian recipe?
Yes, this is a vegetarian dish.
What type of oil is recommended for this recipe?
Olive oil is used for both sautéing the vegetables and drizzling.
How much garlic is needed for this dish?
The recipe requires 4 minced garlic cloves.
Can I use store-bought breadcrumbs?
Yes, you can use either fresh or store-bought breadcrumbs.
What kind of tomatoes should I use?
The recipe suggests using 1 cup of fresh chopped tomato.
How much milk is required for the Bechamel sauce?
You will need 2 cups of milk.
What is the purpose of lemon juice in the recipe?
Lemon juice adds a fresh acidity to the stuffing mixture.
What is the recommended garnish?
Chopped fresh parsley is used as a garnish.
What size eggplants should I buy?
The recipe calls for 2 small eggplants (aubergine).
Is this dish suitable for a summer meal?
Yes, it is described as perfect for a summer family dinner or a cozy gathering with friends.
How much butter is needed for the sauce?
The Bechamel sauce requires 2 tablespoons of butter.