Eggplant with chorizo

Eggplant with chorizo

For a change from my last gratin with eggplant, I put a bit of chorizo ​​and peppers and I lightened the béchamel. But I forced the parmesan so we feel more cheese ;-)

For 4 to 6 people:

  • 2 large eggplants
  • few fresh basil leaves
  • olive oil
  • 1 Organic peeled tomatoes
  • Parmesan cheese
  • 1 small pepper
  • 1 piece of chorizo

To lean bechamel:

  • 350ml milk
  • 2 tablespoons cornstarch
  • 1 large knob of butter

Cut the aubergines into slices, season with salt and brush with olive oil before putting them under the grill to 210 ° C until they are soft (about 15 minutes, but watch out!).

Meanwhile, prepare the bechamel sauce: Melt the butter in a saucepan, add the cornstarch and milk very gradually and whisk to avoid lumps. Salt and pepper.

Preheat oven to 210 ° C.

In a baking dish, pour 1/3 of peeled tomatoes with their sauce. Cover of:

  • half the eggplant slices, shredded pepper and chorizo,
  • peeled tomatoes, basil, half the bechamel
  • Parmesan.

Repeat with:

  • the rest of the eggplant,
  • peeled tomatoes,
  • bechamel
  • and finally the Parmesan.

Bake for 40 minutes, while monitoring. The cream should be nicely browned.

Eggplant with chorizo

Eggplant with chorizo

Let cool before serving with a green salad and crusty bread for good saucer!

Eggplant with chorizo

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