Ingredients :
- 2 large eggplants, sliced into 1/2 inch slices
- 2 cups tomato sauce
- 2 Tbsp olive oil
- 12 oz heavy cream or cream frachie
- 3 Tbsp chives
- 3 Tbsp parsley
- 3 Tbsp thyme leaves
- to taste Black pepper and salt
- 1 cup Parmesan cheese shredded
Method :
- Turn the broiler on. Slice eggplant , soak in the salty water for a 1/2 hour. Season eggplant slices with salt and pepper and lightly brush with olive oil, then put into oven. Pay attention, you will turn them over cook until golden on both sides. Set aside.
- Set the oven to 375F/190C. Place creme fraiche (or heavy cream) in a small saucepan over low heat, bring to a simmer and let reduce to half. Stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch of salt and pepper and set aside.
- Cook about 25 minutes. Then set the broiler again , to give the finish color about 5 minutes
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