Very good to everyone! I’m back from my mini vacation in the Aragonese Pyrenees with my dogs. Before starting with today’s recipe, let me tell you that you already have the Vlog of the trip on Instagram, in case you want to take a look. In two weeks we will go to Stockholm, so I recommend that you keep track of my Instagram so you don’t miss the details!

For now, we continue with the routine. Today I bring you a recipe that I promised you last week. I know that I still owe you a vegan lasagna and some nachos, but I promise you that this week you will have them here. We started with the stuffed aubergines.

Ingredients

2 medium aubergines
1 tomato
200 gr of mushrooms
4 tablespoons of wheat flour
300 ml of unsweetened soy milk (or non-sweet vegetable alternative)
Salt
Olive oil
Garlic powder
Black pepper
Parsley
*Recommended: baking paper

Step by step

  1. Cut the aubergines in half and empty them. To empty them, I first make a cut that surrounds the entire interior of the aubergine and then small interior cuts to the bottom, so that it loosens and makes it easier to empty.
  2. Cut the remaining aubergine into cubes and sauté them in a frying pan with a drizzle of olive oil.
  3. When the aubergine has a little colour, add the sliced mushrooms, leaving 1 mushroom to decorate on top at the end. We sauté until golden.
    Empty the aubergines and sauté the stuffing along with the mushrooms.

    Empty the aubergines and sauté the filling together with the mushrooms .

  4. When the mushrooms are somewhat tender, add the tomato cut into cubes and the liquid that spills when cutting.
  5. Sauté for 5 minutes over heat medium and add 3 tablespoons of wheat flour. You can sift it (pass it through a fine sieve) to avoid future lumps.
  6. Stir the vegetables with the flour for 1 or 2 minutes, and then add 250 ml of non-dairy milk (about 3/4 of a cup).
  7. Stir with the help of a whisk and keep over medium-high heat. Little by little it will thicken, but it is important not to stop stirring so that lumps do not form.
  8. If you want it to thicken a little more, you can add 1 more tablespoon of wheat flour and keep over medium heat so that it continues to thicken. If, on the other hand, you want a lighter bechamel for your vegetables, add more milk to make it more liquid.
    Sauté the tomato, add flour and soy milk no sugar for the bechamel.

    Sauté the tomato, add flour and unsweetened soy milk for the bechamel.

  9. While stirring, add a pinch of black pepper, salt to taste, two pinches of garlic powder and another two of parsley.
  10. Stir and turn off when it is as thick as we want (I thickened it quite a bit, look at the second photo below)
  11. Stuff the aubergines, decorate with some slices of mushroom on top and grease with a drizzle of olive oil, parsley and salt.
  12. We bake for 30 minutes, turning on top and bottom until the eggplant is tender. If your oven only fires one part at a time, first bake it below 20 minutes (or until you see that the eggplant is tender) and then a few minutes above until the bechamel is golden.
  13. And that’s it! ! Serve them hot.
    We add spices to taste, thicken the bechamel and bake .

    We add spices to taste, thicken the bechamel and bake.

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