Eggplant Julien with Mushrooms
Appetizers • Greek
Description
Eggplant Julien with Mushrooms
Ingredients
- Onion 1 piece
- Eggplants 1 piece
- Pickled Chanterelles 5 oz
- Milk 15 fl oz
- Wheat Flour 2 tablespoons
- Grated Pecorino Pepato Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Thyme 1 sprig
- Pickled Chanterelles 10 oz
- Butter 2 tablespoons
Step-by-Step Guide
Step 1
Drain the pickled honey mushrooms in a colander and let them sit for about 20 minutes.
Step 2
Then sauté the honey mushrooms in a small amount of vegetable oil.
Step 3
When all the excess liquid from the mushrooms evaporates and they start to brown, add a finely chopped large onion and a sprig of thyme.
Step 4
When the onion turns pink, add a medium eggplant, diced (do not peel), and continue to sauté.
Step 5
Almost at the end of frying, add diced champignon mushrooms, and sauté everything together for a couple more minutes. Season with salt and pepper. Remove the thyme.
Step 6
For the sauce, prepare 500 ml of milk and keep it within reach of the stove.
Step 7
Sauté the butter with the flour, stirring with a whisk to avoid lumps.
Step 8
When the mixture is homogeneous, gradually add all the milk in a thin stream, continuously whisking.
Step 9
Stir until the sauce thickens, then add half of the cheese, salt, pepper, and nutmeg.
Step 10
Add the eggplant and mushroom mixture to the sauce.
Step 11
Distribute into ramekins (if serving individually) or transfer the contents to a ceramic dish.
Step 12
Sprinkle cheese on top and place in a preheated oven at 390°F until a golden crust forms.
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