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All the Stuffed Eggplant It is a fairly complete dish and so satisfying that we take it as Sole plate, accompanied by a good dessert.
This recipe we have filled the aubergine with meat and delicious béchamel. Although the best thing is that it is simple to make and can also be prepared in advance, you will only have to give it a touch of the oven to heat and gratin.
Children usually like it this type of preparations Although some find the texture of the bechamel difficult, although with them you already know that it is a matter of patience, without forcing, only encouraging them to try it and over time they accept quite a few new flavors. At least, and from my personal experience, it is my way of seeing the world of children and the culinary world.
Stuffed Eggplant
These stuffed aubergines is such a complete dish that you can use it as a single dish.
More information - Pork lasagna with leek with red peppers
Adapt this recipe to your Thermomix model
Hello girls,
I just made this recipe to eat tomorrow at noon… right now they are already in the oven gratin.
But nevertheless, I have a doubt. In the béchamel I see that you have not put flour, only cornstarch. It's okay??
Hello Laura, you add cornstarch because it thickens a little more than flour and for this dish we want the bechamel to have a little more consistency.
One thing was not very clear to me: the seeds. Put the aubergines to be split and the seeds to be reserved. But raw ??
Or is it that they are done with the 20 min. When is the filling done and then are they incorporated at the end ??? I do not understand well.
Greetings.
María del mar, first we split the raw aubergines and remove the seeds, then instead of throwing these seeds we add them to the vegetables and they are done at the same time, giving a very good flavor.
Hi, I'm totally new to cooking. The truth is that I like to cook but I don't have much time. I have no idea what a refractive source is. Can you explain it to me? Do you wonder in the store by that name?
Thank you very much.
Hello Maribel, they are sources that withstand a lot of heat, that is, they can be put in and are suitable for the oven. I hope I've helped. All the best.
Hi Silvia, I have the oldest thermomix, I don't have the speed spoon, what speed would it be? Thank you
When we turn to the left and spoon speed, the TM-21 would put the butterfly on the blades and speed 1. Greetings
Hello, thank you for being there and for your great help, you are fantastic !!
I have a question that you may help me solve.
Normally I prepare food the day before and in the case of recipes that call for béchamel I don't know how I should do it. On one occasion I prepared the lasagna with the béchamel sauce and it dried up, heating it up was fatal.
My question is the following, what do you think is preferable, that I make the whole recipe with the béchamel sauce and the gratin and the next day heat it up, or leave the béchamel in a jar in the refrigerator and gratin at the time of eating?
Thank you very much and greetings
Mamen
Mamen, to eat on Kings Day, as we would have the mess of gifts, I made lasagna the day before and prepared it fully assembled with the bechamel and cheese for gratin. I kept it in the fridge and the next day I put it in the oven for about 20 minutes and it was like freshly made. Nobody noticed that it was made from before.
All the best
Your recipes are super delicious, I am crazy about the thermomix.
Thank you pretty
I also love this recipe and the eggplant parmesan recipe drives me crazy. All the best
I would like to know recipes for the Thermomix diet because I am on a diet, can you help me, someone, thank you very much
Susana, look at the index there are many recipes that you can make for diets, even the sweets with sweetener reduce many calories and all the vegetables, fish or meat in the varoma are without fat.
GOOD!!
WOULD THIS RECIPE BE MADE INSTEAD OF EGGPLANTS WITH PUMPKINS? I HAVE LOOKED FOR AND YOU DON'T HAVE ANY STUFFED PUMPKINS ..
GREETINGS AND THANK YOU FOR MAKING US EVERYTHING SO EASY
I make the aubergines with tuna in the filling, I also put the aubergines in the varoma, I make the filling with well-braised onion, I will see when it is finished in the TM. I add well tuna, fried tomato sauce that I have made beforehand and the pulp of the aubergine. Then I prepare the béchamel to cover and gratin. We like it more than with meat and it is another variant.
This was also written by Merce. Thanks for your suggestions.
HELLO, WAITING FOR IF IT WAS POSSIBLE WITH PUMPKINS…. I GOT HANDS TO WORK AND I DID… .. AND UFFF !!! GOOD IS LITTLE. SO NOW IT WILL BE ONE OF THE DISHES I MAKE OFTEN.
Bego, I am sorry I could not answer you in time but I have been so busy with the end of the course that some comments have been overlooked.
I'm glad you liked this recipe with zucchini, in fact when I found this recipe it was with zucchini and it occurred to me how you changed to eggplant.
Hello everyone, the truth is that I have been following you for quite some time, trying many of the recipes that you publish almost daily, almost all with guaranteed success, but until now I had not been hurt by writing any comment, perhaps because I have not had He never doubts almost anything, since you both explain everything quite clearly.
But today I have decided to make the stuffed aubergines and when reading the explanation, one thing has not been clear to me, and that is if at some point you have to remove the meat from the eggplant itself to add to the rest or simply the minced meat is placed on top?
Thank you very much for giving us this blog.
Hope, I explain it in the first two paragraphs of the preparation: I talk about the meat of the aubergines referring to the seeds. Here is the explanation again.
We cut the aubergines in half, without peeling them. We remove the seeds (they can be reserved and incorporated into the filling with the rest of the vegetables). We place the halves in the varoma container with the skin facing up, cover and reserve.
For the filling, put the carrot, onion, garlic, mushroom, pepper and part of the aubergine seeds in the glass.
Thanks for the recipe, the truth is that I have a small garden and I no longer knew what to do with so many aubergines, musakas, battered, grilled and in the end voilá I have made 10 aubergines (20 halves) and the freezer chest like this this winter I'll have stuffed aubergines! I have doubled the amounts of all the ingredients, that is if the bottom of the Thermomix has burned a little but Fairy nanas and herding.
Hi Silvia, great recipe. The truth is that I had a question and I have solved it in my own way. I have a huge freezer and have already reserved space to do more. The fact is that he did not know when and how long to put the reserved aubergines in the varoma to be made. I have thrown on a tangent and had done them in advance to the microonas
I would like you to clarify it for me. Thank you very much and greetings to all
Here I copy the paragraph of the recipe in which it says when to place the varoma on top of the thermomix and the time, it is 20 minutes.
«We add the minced meat to the glass and the seasonings. We mix with the spatula so that no meat ball remains. We place the varoma container on the glass and program 20 minutes, varoma temperature, left turn, spoon speed. »
Hello girls, I finish publishing this recipe, we have eaten it today and it has tasted great, thank you very much!
I leave the link in case you want to see how it has been.
http://cocinandoenunrincondelmundo.blogspot.com/2012/01/berenjenas-rellenas-con-carne-picada.html
Wonderful Cuinera! What a pint they have the aubergines mmm. !! Congratulations!!
Thanks for the recipe and all the ones that you publish, I have recently had the thermomix and there are many missing in the books but I experiment a lot, by the way you have saved my dinner.
Hello Merche:
From what I see you are a fan of the Thermomix and you do not know how much it makes us happy !!.
It is true that there are many recipes in the books but we always want more, right? I suggest you subscribe, it's totally free, and so the recipes we publish will arrive directly to your email. It is the only way that you do not lose anything of everything that is cooked in Thermorecetas.com
Kisses!
Fantastic Merche! I'm glad.
Hello, I love your blog but in this recipe I don't like how the béchamel is with the cornstarch, it has been very compact almost like a jelly. I think another day I will do it with normal flour.
A greeting and seuid putting recipes please.
Hello Ana, how sorry I am. In fact, the cornstarch gives a softer touch to the bechamel than regular flour. If it was too compact, it is because it had little liquid and too much cornstarch. Sometimes the amounts are not exact because it depends on the brand of flour and milk. Next time, you may want to try adding less cornstarch and more milk. Lucky!
Hello. My thermomix is a few years old, although I don't use it much. I need someone to explain to me what the left turn is, it may be that mine does not have it !!! ???
Greetings and thank you.
Sure Say! If your Thermomix is old it does not have a left turn, so in your case set the lowest speed there is and there will be no problem. And if it is a lot of quantity, put the butterfly to help it spin better. Lucky!
Hi there!! Today I have made stuffed aubergines like the ones in your recipe but with tuna and the truth is that I have enough of the filling left over, could you give me an idea of what to do with that filling, I can think of dumplings with that filling but no I know if it will be very successful, do you think of something else? Thanks in advance!
Hi Dina:
As a filling for dumplings it is perfect. It also goes very well with any type of pasta.
A hug, Ascen
Hello Dina, dumplings or tartlets is perfect. It also combines perfect with rice or pasta. Thanks for writing to us!
I have always made stuffed aubergines in the traditional way, but today I have made them with the thermomix and we have loved them, they have been delicious !!! Thank you so much for the recipe. 🙂
Hello good morning, I have been looking for the recipe for eggplant parmigiana, and I can not find it. Could you send it to me ???
Thank you very much for your help.
Good morning, I've been looking for the recipe for «» Aubergines Parmigiana «» and I can't find it, could you send it to me ???? Thank you very much for your help .
In the first comment I made, I made a mistake in my email, so you better answer me in the second comment, because what you send me to the first one will not reach me. Thank you very much, and sorry for the inconvenience.
Hello Mari Carmen, here are two recipes for eggplant parmigiana, I hope you like them:
http://www.thermorecetas.com/melanzane-alla-parmigiana/
http://www.thermorecetas.com/2010/04/04/receta-thermomix-berenjenas-a-la-parmesana/