Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Cheshire Aubergine Layer




Source of Recipe


the web


List of Ingredients




1½ lb (700g) sliced aubergines (egg plants)
Salt & freshly ground pepper
3½ oz (90g) butter
1 medium-sized onion (chopped)
1 crushed garlic clove
14 oz (397g) tin of chopped tomatoes
1 oz (25g) flour
½ pint (300ml) milk
2 tbsp (30ml) natural yogurt
6 oz (175g) grated Cheshire Cheese



Recipe



Sprinkle salt on the aubergines (egg plants) and leave them to drain in a colander for approximately ½ an hour. Rinse and pat them dry before heating ½ oz (15g) of butter in a pan and frying the onions until soft. Then add the garlic and tomatoes, simmering for five minutes. Place 1 oz (25g) of butter, flour and milk in a saucepan and heat (whisking continuously) until the sauce thickens, boils and smoothes. Cook the sauce for a further one minute before stirring in all the yogurt and 4 oz (100g) of cheese. Melt the remaining butter in a frying pan and fry the aubergines on both sides until they are golden. Drain the aubergines on kitchen roll and arrange a third of them on an ovenproof dish. Cover with half the tomato mixture and pour on half the cheese sauce. Repeat, finishing with a layer of aubergines and sprinkle with remaining cheese. Place in the oven for 40 minutes.

Serve immediately.

Serves 4.