Aubergine bechamel
8 ingredients •
6 steps
Cook time
-
Prep time
-
Skill level
Easy
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1 - 2
Ingredients
8 ingredients
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- 2 units Eggplants
- 1 cups Low-fat milk
- 1 tbsp Flour (no powder)
- 1 tbsp Butter
- 1/4 tsp Salt
- 1 pinch Nutmeg
- 1/2 cups Queso parm gratedo
- 2 tbsp Oil
Steps
6 steps
- 1To make white sauce: In a saucepan over medium heat until melted butter warm. Add flour and cook, stirring for 2 minutes. Remove from the heat, add the warm milk gradually. Return to heat and cook over medium high heat stirring until it boils and thickens, add salt and nutmeg to taste.
- 2Peel the eggplants, cut them into very thin and rodelas not sprinkle liberally with salt.
- 3Rodelas put salted vegetables in a colander, taking care that they are stretched, cover with a plate to weigh up. so leave them for 1 hour to throw away all the water. Then remove the aubergines and dry thoroughly with a cloth.
- 4In a pan heat the oil and fry rodelas eggplant. Then pass them on absorbent paper to estile excess oil.
- 5In a baking dish put down a little white sauce, a layer of aubergines, then another sauce, aubergines and another cover with sauce. Sprinkle with grated cheese.
- 6Preheat oven 15 minutes and put the stew au gratin for 15 minutes.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
409 | 61.1 | 14.9 | 15.1 |
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