Berenjenas a la crema
Serves 2
Directions
- 1Peel the eggplants and cut them into 1cm thick slices.
- 2Soak the eggplant slices in a bowl of milk for 30 minutes to reduce bitterness and prevent them from soaking up too much oil during frying.
- 3Sauté the prawns in a pan with oil.
- 4Coat the eggplant slices in flour and fry them in a pan with hot oil until golden brown on both sides.
- 5In a pot, melt the butter and sauté the finely chopped onion.
- 6Add the flour to the butter and onion mixture, stirring well.
- 7Gradually add the milk (from the eggplant soaking) to the pot, whisking constantly to create a smooth béchamel sauce.
- 8Assemble the dish in a baking tray by layering the fried eggplant, ham, prawns, and the prepared béchamel sauce.
- 9Top with shredded Emmental cheese and bake until the cheese is browned and bubbly.
Ingredients
- 2 whole berenjena
- 1 cup leche
- 1 cup gamba
- 1 cup jamón
- 100 g mantequilla
- 1/2 whole cebolla
- 100 g harina
- 1 cup queso emmental (optional)
Equipment
vegetable peelerchef's knifemixing bowlpanwooden spoonwhiskstrainerbaking tray
Tips
- The eggplant can also be soaked in water with salt as an alternative to milk.
- Emmental cheese can be substituted with any melting cheese or skipped entirely.
- Do not worry if the fried eggplant feels a bit firm; it will soften during the final baking step.
