Recipe for CRISPY AUBERGINE WITH MUSHROOM CREAM
Ingredients to make CRISPY AUBERGINE WITH MUSHROOM CREAM:
- o 1 large eggplant
- o¼ kilo of assorted mushrooms (can also be frozen)
- or 200 gr. chicken breast
- flour for batter, with egg
- or 2 tablespoons of flour
- or ¼ liter of milk
- or ½ grated onion
- oil
- o Salt
- pepper
- nutmeg
- Grated Parmesan cheese
How to make CRISPY AUBERGINE WITH MUSHROOM CREAM:
1.Clean the mushrooms with a little water and dry them well. Chop them and reserve them (if you use frozen mushrooms, dry them well after defrosting them) Cook the breast and chop finely. Reserve Prepare the flour for coating by adding water until you obtain a very fine paste Peel the aubergine and cut it crosswise into very thin slices. SalarPass the aubergine slices in the batter and fry in a frying pan with plenty of oil. Place them in a bowl lined with absorbent paper to remove excess oil. Make the béchamel sauce: Sauté the onion in a pan with oil and when translucent add the chopped mushrooms and continue frying. Add the two tablespoons of flour. Stir taking care that there are no lumps. Add the hot milk, stirring constantly, until the desired consistency is obtained. Incorporate the minced breast and stir to homogenize the whole. Rectify the salt. Add the ground pepper and the nutmeg. Remove from the heat and leave to cool. On a baking sheet, place the slices of battered aubergine and put a spoonful of the cream we have made on top. Sprinkle with the Parmesan cheese and gratin. Serve immediately
