Eggplants Au Gratin With Sauce
By: Taylor Davies
Published: Monday, November 30, 2009 - 2:53pm

Ingredients




7 large eggplants
sunflower oil, for deep-frying

2 chicken boullion cubes
4 cups hot water
2 tablespoons (¼ stick) butter
2 tablespoons all-purpose flour
1/2 cup grated gruyere cheese
Salt

Preparation

1 Peel the eggplants and cut into 1/4 inch thick slices. Put them into a deep dish or a bowl, sprinking each layer with salt. Let stand for about 1 hour to draw out some of their juices. Rinse well and pat dry. 2 Heat the oil in a deep-fryer or deep saucepan to 350-375F or until a cube of day-old bread browns in 30 seconds. Add the eggplants, in batches, and cook until golden brown. Remove with a slotted spoon and drain well. 3 Preheat the broiler. Dissolve the boullion cubes in the hot water. Melt the butter with 1 tablespoon oil in a pan. Stir in the stock, a little at a time. Cook, stirring constantly, for 8 minutes. 4 Put half the eggplant slices into a deep ovenproof baking dish and pour in half the sauce. 5 Add the remaining slices and pour in the remaining sauce. Sprinkle with gruyere and cook under a hot broiler for about 10 minutes, until golden. Serve immediately from the dish.

About


From the cookbook "1080 Recipes" by Simone and Ines Ortega.