Name: Eggplant Baked in Cream (Les Aubergines à la Crème)
Prep time: 40 min
Total time: 40 min
Yield: For 4 People
Cuisine: French
Ingredients: Crystal salt, freshly ground black pepper; Butter (6 ounces); Eggplants (about 3, according to size); Sour cream (½ cup)

Preparation info

For
4
People

Difficulty
Easy
Ready in
40 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

About

This is a rich preparation of the vegetable, and very good as an accompaniment to game meats. (See menu with wines.)

Ingredients

Staple Items

Butter (6 ounces)

Method

Cut off the stalk ends of the eggplants, peel them and cut them lengthwise into slices just under ½ inch thick. Lightly brown each slice in hot butter in a sauté pan over medium frying heat. They will absorb a lot of butter, so you must keep adding it, tablespoon by tablespoon, to the pan. Neatly lay the gilded slices in a flat, open baking dish or ceramic casserole ready to go into the oven. <