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Baked vegetables Bechamel

Very tasty baked vegetables with Bechamel sauce. You'll lick your fingers)).
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Bechamel vegetables
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 4 g
Fats 38 % 6 g
Carbohydrates 38 % 6 g
94 kcal
GI: 83 / 0 / 17

Step-by-step cooking

Cooking time: 1 h

  1. Step 1:

    Step 1.

    Cut the eggplant into a 0.5 cm circle and soak it in ice water with salt so that the bitterness leaves them for 20 minutes

  2. Step 2:

    Step 2.

    Also cut the squash and tomato

  3. Step 3:

    Step 3.

    Then cut the onion

  4. Step 4:

    Step 4.

    In a greased form, put alternately: eggplant, tomato, onion, zucchini. Salt and pepper. Put in the preheated oven for 10 minutes

  5. Step 5:

    Step 5.

    While the vegetables are in the oven, make the Bechamel sauce. Melt the butter in a saucepan

  6. Step 6:

    Step 6.

    Add a spoonful of flour and mix intensively with a whisk so that no stones form

  8. Step 7:

    Step 7.

    Without stopping stirring, pour in the milk gradually

  9. Step 8:

    Step 8.

    Let the sauce thicken over low heat, season with salt and nutmeg

  10. Step 9:

    Step 9.

    Pour the sauce over the vegetables and put it on for another 10 minutes

  11. Step 10:

    Step 10.

    While the vegetables are soaked in sauce, rub the cheese

  12. Step 11:

    Step 11.

    We cover everything with cheese and another 10 minutes. All the Bechamel vegetables are ready))

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Zucchini - 23   kcal/100g
  • Eggplant - 24   kcal/100g
  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Uglich cheese - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50% fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Lo spalmino cheese - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour, universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Salt - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Pepper - 26   kcal/100g
  • Nutmeg - 556   kcal/100g

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