Planked Stuffed Eggplant (Aubergine) Recipe

Name: Planked Stuffed Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, washed and cut in half lengthwise; 2 tablespoons butter; 2 tablespoons flour; 1 cup milk; 1 1/2 cups American cheese, grated; 1 1/2 cups soft breadcrumbs; 1 tablespoon onion, grated; 1 tablespoon ketchup; 2 eggs, separated; salt and pepper; 4 small whole onions, cooked and buttered (for garnish); 2 tomatoes, halved and broiled (for garnish); 2 cups mashed potatoes (for garnish); parsley, chopped (for garnish)

Servings: persons

1 large eggplant, washed and cut in half lengthwise
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 1/2 cups American cheese, grated
1 1/2 cups soft breadcrumbs
1 tablespoon onion, grated
1 tablespoon ketchup
2 eggs, separated
salt and pepper
4 small whole onions, cooked and buttered (for garnish)
2 tomatoes, halved and broiled (for garnish)
2 cups mashed potatoes (for garnish)
parsley, chopped (for garnish)

1
Scrape out the centers of the eggplant halves, leaving 1/2 inch shells.
2
Sprinkle shells with salt and invert them.
3
Cook eggplant pulp until very tender in a small amount water, drain and mash.
4
Melt butter, blend in flour and add milk gradually, stirring constantly until thick and smooth.
5
Add mashed eggplant, cheese, crumbs, onion, ketchup and egg yolks; season to taste.
6
Beat egg whites and fold into mixture; fill rinsed shells.
7
Bake at 350F 1 1/4 hours until firm.
8
Place hot filled shells on a large plank, surround with onions and tomatoes.
9
Pipe hot seasoned mashed potatoes through a pastry bag for decorative border around rim.
10
Replace in oven for ten minutes.
11
Place broiled tomatoes and cooked onions decoratively around the eggplant and sprinkle with parsley.

1466

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large eggplant, washed and cut in half lengthwise, 2 tablespoons butter, 2 tablespoons flour, 1 cup milk, and more.

Yes, Planked Stuffed Eggplant (Aubergine) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Planked Stuffed Eggplant (Aubergine)

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