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Categories:Viewed: 58 - Published at: 8 years ago
Ingredients
- 1 large eggplant
- 2 tablespoons butter
- 2 tablespoons flour
- 23 cup evaporated milk
- 14 cup cheddar cheese (grated)
- 14 cup romano cheese (grated)
- salt & fresh ground pepper (to taste)
Method
- Prick eggplant all over.
- Char over a gas flame.
- Place in a plastic bag.
- Let stand 10 minutes.
- Peel.
- Mash pulp.
- Heat butter in a saucepan.
- Add flour.
- Cook 1 minute.
- Whisk in milk.
- Simmer until very thick.
- Add eggplant.
- Cook 5 minutes.
- Remove from heat.
- Stir in cheeses.
- Season.
- Beat until very thick.