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Creamed Aubergine

Yields4 Servings

 125 ml olive oil
 4 garlic cloves, thinly sliced
 2 small eggplants (500g), cut into 2cm slices
 50 g plain flour
 salt and pepper
 12 prawns, peeled, deveined
 100 g thinly sliced Maestre Jamon Serrano
 1 small onion, finely chopped
 50 g plain flour
 250 ml milk
 250 ml beef stock
 150 g Maestre Semi-cured Cheese, grated
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.