Stuffed aubergines with ham - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Small aubergine 0.9 kg
• Onion 0.2 kg
• Eggs 4.25 ud
• Boiled ham 0.15 kg
• Besamel (roux 70x70) for fillings 0.3 l
• Grated cheese 0.015 kg
• Onion 0.175 kg
• Natural mushrooms 0.1 kg
• Powdered vegetable stock 0.003 kg
• Plain flour 0.034 kg
• White stock 0.75 l
• Parsley 1.25 g
• Table salt 3.75 g
• Sunflower oil 0.1 l