Happy Fiesta Friday everyone! Do the weeks fly by or what? Here is an easy and yummy recipe for you. I love eggplants and am eager to try new recipes for this underappreciated vegetable. I made these last night and was so happy with the results. I hope you like it too!
2 large eggplants
Mushrooms(At least half a cup, chopped but as I quite like them, I used a bit more!)
40 g flour
300 ml milk
1/2 onion, chopped
1-2 garlic cloves, minced
Mozzarella cheese for the topping or a chese you prefer. I prefer Brie!
At least a cup or so of tomato sauce. The quantity depends upon how big your eggplants are! Always have extra just in case.
Cut the eggplants in half, sprinkle with salt and set them aside for half an hour. Preheat the oven to 180°
Pat the eggplants dry with a paper towel. Cut the eggplants diagonally once more. Drizzle them lightly with olive oil and put them in the oven for about half an hour.
When they are ready, take them out and let them cool just long enough so that you can touch them. Carefully scoop out or cut our the eggplant, being careful to keep the skin intact. Set aside the shells on a baking tray that is lined with parchment paper and cut the eggplant into smaller pieces, if necessary.
On low heat, sautee the onion and a frying pan with a bit of olive oil until transluscent. Add the mushrooms and sautee for about 5 minutes or so. Add the chopped eggplant and sautee once more for about five minutes Add the flour and stir it in well. Add the milk and stir until the mixture becomes like a thick bechamel. Season with salt, pepper and nutmeg. Check for taste.
Using a spoon, fill the shells with the filling. Some eggplant slices, as in my case, were more like horseshoes rather than rings to fill.Don’t worry. Fill the and close the ends so that they form a ring again and the pizzas will remain intact.
After taking them out of the oven, do not serve them immediately. Leave them to set for about 5 to 8 minutes and they will be easy to serve!
Happy Friday everyone!