Eggplant with Cream

(1 vote)

2 large eggplants
2 tablespoons butter
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
(1 cup heavy cream may be substituted, for béchamel)
2 tablespoons 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.

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