Serves 6
Preparation time: 10 minutes
Cooking time: 45 minutes
Level: Intermediate
Ingredients:
1 eggplant
1 large or 3 medium potatoes
2 tbsp. butter
1 onion, finely chopped
1 cup mushrooms, sliced
4 medium tomatoes, chopped
1 tbsp. flour
1 cup evaporated milk
1 egg lightly beaten
1 1/2 cup grated Parmesan cheese
2 cloves garlic, minced
3 leaves chadon beni, finely chopped
Direction:
Preheat oven to 425 degrees F. Brush baking tray with oil.
Arrange potato and eggplant in a single layer and season with herbs of choice. Bake for 20 minutes or until soft.
(Note: You can add your own signature to the dish by using your favourite seasonings. Here we added a dash of salt and some paprika.)
Cut up tomatoes, garlic, onion, mushrooms and grate the cheese. Set aside. Allow potatoes and eggplant to cool. Melt butter and cook onion and chadon beni for 4 minutes or until soft. Add garlic, cook for 1 minute. Put heat on high and add mushrooms. Stir. Add tomato, reduce heat and simmer for about 8 minutes.
Now to make the cheese sauce. Melt butter in sauce pan over a low heat. Add flour and cook for 1 minute . Gradually stir in milk, allow to boil and thicken. Stir often then add the Parmesan cheese. Remove from heat when bubbles subside stir in egg.
Reduce oven to 350 degrees. Grease shallow dish 1.5 L ( 11" x 7" x 1 1/2"). Add half of the mushroom mixture into dish. Cover with the potato, the other half of the mushrooms and then the eggplant. Pour on the cheese sauce and smooth the top. Bake for 30 -35 min or until edges bubble. Rest for 10 minutes and serve.
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Source: simplytrinicooking.com
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