Eggplant And Prawn Gratin

1. 1

   Slice the unpeeled eggplant, and sprinkle with a salt. Set aside.

2. 2

   Boil prawns in water with a little bit of salt. Save some of the cooking water.

3. 3

   To make the white sauce, heat the butter in a saucepan.

4. 4

   As soon as it melts, add the flour, and stir vigorously until it forms a ball.

5. 5

   Gradually, pour in the milk, and the shrimp cooking water.

6. 6

   Keep stirring until the sauce thickens, and becomes smooth and velvety. Season with nutmeg, salt, and pepper.

7. 7

   Preheat oven to 180 degrees Celsius.

8. 8

   Wash the eggplant to remove all the salt, and place on with paper towels to drain.

9. 9

   Heat the olive oil in a frying pan, and fry the eggplant until golden on both sides.

10. 10

    Place the cooked eggplants on a paper towel to drain excess grease.

11. 11

    Line a baking pan with the eggplants, spread the prawns on top, and cover with the white sauce.

12. 12

    Sprinkle with cheese, and bake to gratin.

* Per serving · 4 servings · Values may vary.

No additional tips available.