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2 medium eggplants
2 tblsp. lemon juice
3 tblsp. butter or margarine
1 1/2 tblsp. flour
3/4 c. milk
1/2 c. to 3/4 c. sharp cheddar cheese, grated
salt and pepper
1 1/2 tblsp. chopped parsley (optional)
Scorch the eggplant under the broiler until the skin blisters and
turns black and the eggplant is soft. (Or, spear the eggplant with
a fork and turn over a flame until the skin is blackened. Or bake
in the oven until it is soft. The first method adds a nice charred
taste...the last is easiest!)
Rub off the blackened skin, cut the eggplant in half, and scoop
out and discard the seeds.
Heat the butter or margarine in a saucepan, add the flour, and
cook gently while stirring until the butter bubbles. When it is
light golden, add milk gradually to make a white sauce. Stir until
the mixture is smooth and has thickened, then add the cheese.
Squeeze out as much moisture as you can from the eggplant and shop
it fine. Add it to the white sauce, and mash with a fork while
stirring.
Continue cooking and mashing for 10 minutes, until the puree is
smooth and hot. Season with salt and pepper, sprinkle with
parsley, and serve.
Source: Paul
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