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French lunch 2
PAGES : 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. links
Ingredients
1 kg aubergines
4 large eggs 20 cl de fresh cream
60 g. of flour or corn flour salt, pepper, nutmeg
Preparation
Peel and slice the aubergines then boil for 20 mins in salted water, strain as much as possible Liquidize the cooked aubergines Mix the aubergine puree with the egg,s fresh cream, flour (or corn flour) salt, nutmeg and pepper Pour the mixture into an oven dish. Cook for 35 mins in the oven at 230°c. Serve cold .
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