I love eggplants and till September ends, I won’t stop till I make copious amounts of this delicious food in all kinds and forms. The autumn knocks on the door, and the quick summer sauteing, cold soups and salads slowly step down and give place to oven-cooked roasts, hot pies and baked goods. The first week of September is usually a corner-stone for me in the kitchen – I get ready for the cooking season by completely cleaning the built-up grime and dirt in the oven, I get my BBQ scrubbed and tuck it in the garage for the winter. I felt to make something like a blend between the last summer vibes and the autumn colorful notes, so here’s my idea of stuffed vegan eggplants.
Step by Step Instructions
Before you ride the autumn cooking wave: clean your cooker. Yeah, it’s tedious and time-consuming, but you’ve got to do some serious scrubbing before the heavy cooking autumn season. Professional oven cleaners even suggest to do that procedure once every month, but that’s too much for me. Scrubbing the racks, polishing the oven door and its window and getting rid of the cooked-on food leftovers will provide you with a safer place for your meals and I am quite picky when it comes to that. I can’t stand my cousin’s cooker, for example – he’s perfectly okay with not cleaning it once for the past decade!
Let’s make the bechamel sauce:
Cook the bechamel sauce at the same time as the stuffing. Add the four tablespoons of olive oil in a separate frying pan. When it heats, add the flour and fry slightly at a low temp. Gradually add the milk. Stir the mixture till you get a nice smooth consistency, let it boil for a couple of minutes and add the nutmeg and salt in the end.
When the bechamel and the stuffing are ready, fill the carved eggplants with the stuffing and cover them with the sauce. You can sprinkle them with beer yeast or with yellow cheese.