This recipe makes you think of summertime, when the living is easy. Though arguably more time-consuming than many other more simple recipes, this one is definitely worth the wait. With Southern flare and Southern care, you are sure to "wow" your guests with this deep-dish, hearty gratin. Nutmeg gives the white sauce it's unique flavor, and the harmonious bond between this, the traditional taste of a prawn, and the smooth and buttery flavor of fried eggplant gives you the full experience of true home cooking.
- 2 eggplant (unpeeled)
- 500 grams prawns
- 4 tablespoons butter
- 2 tablespoons flour
- 400 milliliters milk
- 100 milliliters shrimp (cooking water)
- salt (to taste)
- pepper (to taste)
- nutmeg (to taste)
- olive oil
- Slice the unpeeled eggplant, and sprinkle with a salt. Set aside.
- Boil prawns in water with a little bit of salt. Save some of the cooking water.
- To make the white sauce, heat the butter in a saucepan.
- As soon as it melts, add the flour, and stir vigorously until it forms a ball.
- Gradually, pour in the milk, and the shrimp cooking water.
- Keep stirring until the sauce thickens, and becomes smooth and velvety. Season with nutmeg, salt, and pepper.
- Preheat oven to 180 degrees Celsius.
- Wash the eggplant to remove all the salt, and place on with paper towels to drain.
- Heat the olive oil in a frying pan, and fry the eggplant until golden on both sides.
- Place the cooked eggplants on a paper towel to drain excess grease.
- Line a baking pan with the eggplants, spread the prawns on top, and cover with the white sauce.
- Sprinkle with cheese, and bake to gratin.
PER SERVING *
|Calories430Calories from Fat200|
|% DAILY VALUE*|
|Calories from Fat200|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.