Original text: “1 kg eggplant, 100 g butter, 5-6 eggs, 100 g flour, 400 ml milk, salt
Bake eggplant for salad, clean, let it drain, chop and salt. From butter, flour and milk, Bechamel Sauce (a little thicker) is pre-cooked. Add the egg yolks, eggplant, salt, and then whisk the whites, then mix it very lightly, only to incorporate the white in the composition. Put everything in a butter-filled form, put it in the oven and bake for about 25-30 minutes, in which time it has to be rumpled over.
The soul is brought to the table as soon as it has been baked from the oven, in the form it was baking. The composition for baking can also be put in small shapes (covers representing one serving per person) ”
225 g baked eggplant
23 g butter
23 g flour
90 ml of milk
2 pieces of eggs
Eat the ripe eggplant and jam
A sauce, on fire, butter, flour, milk, yolks are made
Mix the sauce with eggplant and salt
Sweat the whites and add the eggplant composition by gently stirring
Put the composition in a tray / melted butter baking tray
Place the pan in the oven for 25-30 minutes
Serve hot
Being in winter we put baked eggplant (thawed). A tasty and fine soup. I think it works very well served with slices of fresh tomatoes (in summer we try this combination in the season of tomatoes).
