Eggplant (In Hebrew: חָצִיל) is a very popular vegetable in the Israeli kitchen.
If you travel to Israel, you will see Eggplants in all the markets. You can make almost everything with it: fry it, cook it, bake it and make lots of different salads. The eggplant is very tasty, affordable and low on fat. Today you will learn how to make a Stuffed Eggplants. Bon Appetit!
5 small-medium eggplants
3/4 pound mushrooms
Oil for frying
Grated cheese, to taste
Paprika, to taste
Salt & white pepper to taste
3 tablespoons butter
3 heaped tablespoons flour
1 1/2 cups milk
White pepper to taste
1. Cut eggplants in half, sprinkle with salt and let stand for 15-20 minutes. Rinse, prick skin and bake, cut side down, in a preheated 350°F oven until soft, approximately 25 minutes.
2. Heat oil for frying. Roughly chop onions and mushrooms. Sauté until onions are just transparent. Add mushrooms and sauté until mushrooms render their liquid and get soft.
Sauce: Melt butter, whisk in the flour and pepper, and cook, whisking, for 1/2 a minute. Gradually add the milk whisking all the while until you have a thickish sauce. Add grated cheese.
3. Scoop out the insides of the baked eggplants and chop into small pieces, being careful to not break the skins. Mix eggplant with the onions and mushrooms. Stir in the white sauce, and mix well. Stand the skins side by side in a baking dish and spoon the mixture into each one. Sprinkle with grated cheese and top with a light sprinkling of paprika and white pepper.
4. Bake in a preheated 350°F oven until cheese is lightly browned on top.