Aubergine stuffed with vegetables - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Small aubergine 0.85 kg
• Onion 0.25 kg
• Natural mushrooms 0.25 kg
• Eggs 4.0 ud
• Grated cheese 0.2 kg
• Besamel (roux 70x70) for fillings 0.5 l
• Onion 0.15 kg
• Carrots 0.025 kg
• Leek 0.75 ud
• Plain flour 0.04 kg
• Water 0.9 l
• Powdered vegetable stock 0.008 kg
• Tomato sauce 0.1 l
• Olive oil 0.25 l
• Table salt 5.0 g
• Frozen cauliflower 0.375 kg
• Plain flour 0.025 kg
• Eggs 0.5 ud
• Olive oil 0.05 l
• Table salt 0.5 g
• Grated Mozarella cheese 0.2 kg