John Myers
Eggplant Puree Gratin
The perfect eggplant puree gratin recipe with a picture and simple step-by-step instructions.
- 5 Eggplant
- 125 g Butter
- 450 ml. Milk
- 3 tbsp Flour
- 200 g Grated Emmental
- Salt
- Pepper
- Nutmeg
- Pierce the aubergines with a fork and cook in the preheated oven for approx. 45 minutes at 200 ° C, remove, let cool, peel, core and cut into small pieces.
- Melt the butter in a saucepan, stir in the flour and slowly pour in the milk, stirring constantly, until it becomes thick, add the eggplant, season with salt, pepper and nutmeg, add half of the cheese and use a hand blender to make a puree to process.
- Put the aubergine puree in casserole dishes, sprinkle with the rest of the cheese and bake in a preheated oven at 220 ° C for approx. 25 minutes.
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