Aubergine a la crème Preparation

Peel the aubergines and cut them into four parts. Sprinkle with salt and pepper.


Prepare the béchamel sauce, add the butter, a pinch of nutmeg, pepper, salt, flour and milk, when removing it from the heat, add a little more butter and two egg yolks and mix well. Flour the pieces of aubergine and fry them.


After that cover with the béchamel sauce and place the aubergines on a dish and put into the oven.

Serves 4
Preparation time: 30 min
Difficulty: Medium

  • 1kg of aubergines

    2 eggs

    100g of butter

    1/2l of milk

    Nutmeg

    Flour

    Grated cheese

    Salt

    Pepper.
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