AUBEGINE en BECHEMAL
I have been after Henriette from the very start to give me any of her recipe’s. Henriette being my best companion in Nizas, I was sure that I will get my wish to come true in a jiffy. Well, Jesephine Guerot who is Henriettes best friend was the first one and Henriete the latest one. The recipe is very simple. Henriette would rather be out doing things than writing down a cooking article. I persisted and every opportunity I had I was at her back to sit down and write a recipe, any one will do. The summer is very hot and so a simple vegetable dish, easy to cook and easy to eat is appreciated. Next time, Henriette my friend will give me her famous stuffed tomatoes recipe’s. Till next time.
Born in Nizas and at least 6th generations on her father’s side; an active widow, busy , busy. Church, painting on silk, art, plays and anything other interesting activity, that is Henriette.
AUBEGINE en BECHEMAL
- 2-3 Aubergines
- 2-4 Tbls flour diluted in 11/2 cup cold milk
- Salt and Pepper
Remove some peel from eggplants in sections so that you get a peeled area and un peeled areas, you don’t have to peel the vegetable in this manner, this is just a question of aesthetics, and slice in the width so you get nice round slices.
Sprinkle pickling salt over the eggplant, cover with a heavy plate and let rest for an hour or so. This action will get most of the water out of the vegetable.
Rinse slices, pat dry, and fry the eggplant in a shallow frying pan. Put aside on absorbent paper.
Sauce Bechamel: Melt butter in a saucepan, add 3 Tbls flour and cook for a few minutes. Remove from the heat and gradually add the milk stirring all the time to avoid lump. Return to the heat and gradually bring to boil and cook for a few minutes stirring as the sauce thickens.
Heat oven. Layer aubergines slices alternating a layer aubergines with a layer of sauce white sauce. Last layer white sauce . sprinkle with brad crumbs and grated cheese. Bake for 30min. till cheese melts and has browned nicely.
Serve with a side dish of salad.
Thanks Henriett
