Name: Aubergine Béchamel
Yield: makes about 1½ pints
Ingredients: 2 oz grated Cheddar; 3 lb aubergines; salt; ¾ pint milk – heated to boiling; 2 oz butter; 2 oz flour

Preparation info

makes about
1½ pints

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Ingredients

3 lb aubergines
salt
2 oz butter

Method

The aubergines are given a good, smoky taste by charring under a grill or over a naked flame before peeling. Curiously, Cheddar is actually better than the authentic kasar peyniri in the purée. Alone it is a good accompaniment to chops and other simple lamb or beef grills.

Char aubergines on naked flame or under hot grill until soft and black all over (for a fuller explanation, <