Recipes
By Miguel
Creamed Aubergine
Serves 4
Ingredients
125ml olive oil
4 garlic cloves, thinly sliced
2 small eggplants (500g), cut into 2cm slices
50g plain flour
salt and pepper
12 prawns, peeled, deveined
100g thinly sliced Maestre Jamon Serrano
1 small onion, finely chopped
50g plain flour
250ml milk
250ml beef stock
150g Maestre Semi-cured Cheese, grated
Method
1
Preheat oven to 180°C.
2
Heat 1 tablespoon of the oil in a frying pan. Add garlic. Cook over medium heat until soft. Remove and set aside.
3
Dust eggplant slices with flour and season. Heat 2 tablespoons of remaining oil in same hot pan. Add half the eggplant slices. Cook for about 5 minutes on each side or until golden brown and tender. Remove and drain on absorbent paper. Repeat with 2 tablespoons oil and remaining eggplant.
4
Divide eggplant among four ovenproof ramekins (1¾ cup capacity). Top with prawns and jamon.
5
Heat remaining oil in a medium saucepan. Add onion. Cook, stirring occasionally, until soft and golden brown. Add flour. Cook, stirring, for 1 minute. Gradually whisk in milk and stock. Cook, whisking, until smooth and thickened. Season. Strain.
6
Divide sauce among ramekins. Sprinkle with cheese. Place ramekins on an oven tray. Cook in the oven for about 20 minutes or until prawns are cooked and cheese is golden.