Roasted Aubergines with Bechamel Sauce, Tomatoes and Basil | GF

Hi friends! I've been wanting to share this recipe idea with you for a long while now since aubergines are one of those vegetables that I grew up eating and that I really enjoy cooking with. So I thought you would like to add this dish to your vegetarian recipe archive too! Growing up in Argentina my mom would make this Roasted Aubergines with Bechamel Sauce all the time! And every time I make this just instantly brought me back home. 

We love preparing this kind of meals at home, is just one of those easy-delicious meals we like preparing on weekends so we can slow down and take things one step at a time without having to worry too much about cooking without sacrificing nourishment. This is also gluten-free and  you can even prepare these aubergines with bechamel sauce ahead of time and simply reheat in the oven for a quick lunch or dinner or even to take to work.

If you're meal planning for the next week this recipe is a perfect addition to increase more vegetables in your nutrition that even picky eaters can't resist! For this aubergine recipe, you can use as much parmesan cheese as you like or if you want to make this vegan use nutritional yeast instead. Both options work well although 'my Argentinian palate' prefers parmesan cheese 😋😍 

Happy Weekend!

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ROASTED AUBERGINES with 
BECHAMEL SAUCE, TOMATOES and BASIL

Ingredients:

2 Aubergines / Eggplants

Salt to taste

Pepper to taste, optional

Olive oil

3 Tbsp. Cornstarch

1 1/4 C. Milk

30 grams Unsalted Butter

Parmesan Cheese

Tomatoes

Basil

Preparation:

Before cooking the aubergines just wash them and cut into rounds of medium size thickness. Place aubergines into a baking tray and pierce with a fork. Drizzle with olive oil, salt, and pepper. Roast aubergines in the oven for about 10 minutes at 180C / 356F.

Take them out of the oven pour bechamel sauce over aubergines, sprinkle with parmesan cheese, then add fresh tomatoes and basil. Add more salt and pepper if needed. 

Bake for a few minutes until bechamel sauce gets a golden color, parmesan cheese is melted and tomatoes get soft and skins just begin to wrinkle. Serve and enjoy!

Note:

The fresher the eggplants the longer will take to roast.

Bechamel Sauce: Take a measuring cup, add cornstarch and milk. Mix well using a fork until cornstarch is well dissolved. 

Meanwhile, melt butter over medium-high heat. Reduce heat and add cornflower + milk mixture gradually into the melted butter. Mix constantly for a couple of minutes, until sauce starts to thicken, add parmesan cheese, salt to taste. Enjoy!

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