Aubergine Béchamel

Preparation info
  • makes about

    1½ pints

    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About


  • 3 lb aubergines
  • salt
  • 2 oz butter


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, <