Berenjenas Rellenas al Horno

Ingredients

• 4eggplants — halved lengthwise
• 1onion — finely chopped
• 2ripe tomatoes — grated
• 150 gmushrooms — finely chopped
• 2 clovesgarlic — minced
• 300 mlbéchamel
• 120 gManchego cheese — grated
• 5 tbspextra virgin olive oil
• to tastefine sea salt and black pepper

Method

1. Preheat your oven to 180°C (350°F). Cut the 4 eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1 cm thick. Chop the scooped-out flesh into small pieces and set aside. Sprinkle the inside of the eggplant shells with a little fine sea salt and let them sit upside down on a paper towel to draw out excess moisture.
2. In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add 2 cloves of minced garlic and 1 finely chopped onion, cooking gently until the onion becomes translucent and soft, about 5-7 minutes. The aim is to soften the onion without browning it, allowing the flavors to meld slowly.
3. Add the chopped eggplant flesh to the skillet along with 150 g of finely chopped mushrooms. Cook for another 10 minutes, stirring occasionally, until the vegetables are tender and have released their moisture. The mixture should be soft and fragrant, with the mushrooms adding a rich, earthy aroma.
4. Chop 2 ripe tomatoes and add them to the skillet. Cook for an additional 5 minutes until the tomatoes break down and meld with the other ingredients, creating a cohesive, slightly chunky sauce. Season with fine sea salt and black pepper to taste, adjusting as needed to balance the flavors.
5. Remove the skillet from the heat and stir in 300 ml of béchamel sauce, mixing well until everything is evenly coated and creamy. The mixture should be thick enough to hold together but still moist.
6. Arrange the eggplant shells in a baking dish and fill each one generously with the vegetable mixture. Grate 120 g of Manchego cheese and sprinkle it evenly over the filled eggplants, ensuring each one gets a good layer of cheese.
7. Drizzle the remaining 2 tablespoons of extra virgin olive oil over the top of the cheese. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown, and the eggplant shells are tender when pierced with a fork.
8. Remove from the oven and let cool slightly before serving. Taste for salt and adjust if necessary. Serve warm with good bread alongside, allowing the creamy, cheesy filling to be scooped up with each bite.