Aubergine gratin stuffed with vegetables

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. 

SET UP

• 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.