Aubergine a la crème
Which area of Spain is it typical?
- Autonomous region:
Ingredients: 1kg of aubergines 2 eggs 100g of butter 1/2l of milk nutmeg flour grated cheese salt pepper
Peel the aubergines and divide them into four parts. Sprinkle them with salt and pepper. Prepare the béchamel sauce in the usual way, adding a little nutmeg, salt, pepper, flour and milk to the butter. On removing it from the heat, add a little more butter and two egg yolks and stir everything well. Flour the pieces of aubergine and fry them. Afterwards cover with the béchamel sauce and put into the oven in a dish.
- Starter or first course