Eggplants with a Crust

Appetizers | World cuisine

⏳ Time

1 hour 45 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplants with a Crust

Ingredients

Salt - to taste
Gruyère cheese - 1.8 oz
Wheat Flour - 2 tablespoons
Butter - 0.9 oz
Bouillon cube - 2 pieces
Safflower Oil - 13 fl oz
Eggplants - 7 pieces

Step by Step guide

Step 1

Peel the eggplants and slice them into thin pieces. Place them in a deep bowl, sprinkling with salt, and let sit for 1 hour to release the juice. Rinse well and pat dry.

Step 2

Heat the sunflower oil in a deep skillet to 356°F, fry the eggplants in batches until golden brown. Remove with a slotted spoon and let excess oil drain.

Step 3

Dissolve the bouillon cubes in 1 liter of hot water. Heat the butter with 1 tablespoon of sunflower oil in a saucepan, add the flour, and sauté, stirring, for 2 minutes, then slowly pour in the broth. Cook for another 8 minutes, continuing to stir.

Step 4

Layer half of the eggplants in a baking dish and pour half of the sauce over them, then add the second half of the eggplants and top with the remaining sauce. Sprinkle with grated cheese and place under a preheated grill for 10 minutes. Serve immediately in the same dish.