Eggplant with Cream - Josephine Araldo & Robert Reynolds - From a Breton Garden

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Eggplant with Cream

 

Recipe By : Josephine Araldo & Robert Reynolds - From a Breton Garden

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes Vegetarian

French

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggplants

2 tablespoons butter

Béchamel

2 tablespoons butter

2 tablespoons flour

1/2 cup warm milk

1/2 cup heavy cream

walnut-sized piece of butter

Salt, freshly ground pepper, and nutmeg

(I cup heavy cream may be substituted -- for béchamel)

2 tablepoons chopped parsley

Salt and freshly ground pepper

 

Peel the eggplant and cut into 1 inch slices. Sprinkle both sides generously

with salt and let sand for 30 minutes. Wash under cold water to completely rid

them of salt; dry thoroughly by blotting with a towel.

 

Melt the butter in heavy skillet. Roll eggplant in butter and let simmer for 10

to 15 minutes so that it cooks completely and retains its shape.

 

While the eggplant cooks, prepare the béchamel, melt 2 tablespoons butter in a 2

quart saucepan. Add 2 tablespoons flour and cook for 3 to 4 minutes. Add the

warm milk mixed with the heavy cream and butter; slowly incorporate it into

flour base with a whisk. Season with salt, pepper, and nutmeg; cook over a slow

flame until it is the consistency of thick heavy cream.

 

To prepare the reduced heavy cream, put a cup of heavy cream in a saucepan and

cook until it is reduced by half. Flavor with salt, pepper, and nutmeg.

 

When ready to serve, nap the eggplant with béchamel or reduced cream and garnish

with parsley.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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