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Ingredientes
- 3 tbsp. fresh lemon juice
- 3 or possibly 4 American eggplants
- 1/4 c. all purpose flour
- 1/2 c. grated Gruyere or possibly Parmesan cheese
- 1 teaspoon salt in approximately 5 c. cool water
- 4 tbsp. butter
- 1 1/2 c. lowfat milk, warmed
Direcciones
- Best done the night before.
- Turn on oven broiler. Puncture eggplant skins in several places with fork, place eggplants on cookie sheet on foil. Broil, turning, till skins are black and blistered all over. Reduce heat to 425 degrees F. Bake eggplants an hour. Place eggplants in plastic bag in refrigerator for several hrs or possibly overnight to cold.
- When cold, in large dish to catch debris, cut open eggplants. Scrape out flesh, drop into lemon water bowl. Squeeze water from flesh, puree in food processor. In seive over large bowl, force puree into bowl. Throw away seeds.
- On day of serving: Heat lowfat milk (don't boil) over low heat, heat butter in pan. Add in flour, saute/fry till golden brown (5 min). Add in hot lowfat milk slowly till uniform. Add in grated cheese and salt to taste. Stir till melted. Add in eggplant puree. Mix till smooth. Cook, stirring till puree bubbles, approximately 10 min. Serve warm. Serve 5 or possibly 6.
- Serve as side dish, especially with roast lamb, beef or possibly veal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 111 | 43% |
| Total Fat 12.66g | 16% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 514mg | 21% |
| Potassium 1063mg | 30% |
| Total Carbs 31.15g | 8% |
| Dietary Fiber 14.1g | 47% |
| Sugars 13.07g | 9% |
| Protein 10.13g | 16% |
