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🍽️ Mixed Asparagus Casserole with Grilled Eggplant Slices

330 kcal · 30 min · 4 servings

Ingredients

• 24 stalks white asparagus
• 2 eggplants
• salt
• 2 tbsp butter (30 g)
• 2 tbsp spelt wholemeal flour
• 500 ml milk (3.5% fat)
• pepper
• nutmeg
• 1 tbsp lemon juice
• 1 bunch chervil
• 1 tbsp olive oil
• 100 g vegetarian mountain cheese (45% fat in dry matter)

Instructions

1. 1. Peel the asparagus and cut off the woody lower ends.
2. 2. Cook the asparagus in boiling salted water for 10 minutes.
3. 3. Drain the asparagus and set it aside.
4. 4. Wash the eggplants and slice them into 0.5 cm thick rounds.
5. 5. Sprinkle the eggplant slices with salt and set them aside as well.
6. 6. Melt butter in a pot.
7. 7. Dust the melted butter with flour and stir the mixture well.
8. 8. Add the milk and bring the sauce to a boil while stirring constantly.
9. 9. Remove the pot from the heat.
10. 10. Season the sauce with salt, pepper, grated nutmeg, and lemon juice.
11. 11. Wash the chervil, shake it dry, and chop it finely.
12. 12. Stir half of the chopped chervil into the sauce.
13. 13. Pat the eggplant slices dry with a kitchen towel.
14. 14. Brush the eggplant slices with olive oil.
15. 15. Preheat a grill pan over high heat.
16. 16. Fry the eggplant slices for 1 minute on each side.
17. 17. Grate the mountain cheese finely.
18. 18. Form three asparagus spears into a small bundle.
19. 19. Wrap a slice of the grilled eggplant around the asparagus bundle.
20. 20. Place the prepared portions into a baking dish.
21. 21. Pour the prepared sauce over the asparagus-eggplant packages.
22. 22. Sprinkle the grated cheese evenly over the top.
23. 23. Preheat the oven to 200 °C (fan: 180 °C; gas: setting 3).
24. 24. Bake the casserole for 15 to 20 minutes in the preheated oven.
25. 25. Remove the baking dish from the oven.
26. 26. Garnish the finished casserole with the remaining fresh chervil.

Nutrition per serving

• kcal: 330
• Protein: 18 g · Fett/Fat: 21 g · Carbs: 17 g