John Myers
Eggplant Puree
The perfect eggplant puree recipe with a picture and simple step-by-step instructions.
- 5 Eggplant
- 125 g Butter
- 3 Tbsp. Flour
- 450 ml Milk
- 100 g Emmental
- Salt
- Pepper
- Nutmeg
- Place the aubergines on a baking sheet, prick with a fork, and cook in a preheated oven at 200 ° C for about 30-40 minutes, turning occasionally.
- Let the aubergines cool down, peel them, cut open long, core and chop very finely.
- Melt the butter in a saucepan, stir in the flour, and slowly pour in the milk while stirring constantly until it becomes thick, now add the aubergines, stir in the cheese, season to taste with salt, pepper and nutmeg and serve.
- There was lamb ragout and green beans (see my KB)
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