Description
Last summer I bought a dryer and, of course, to celebrate, to dry for the winter everything and more. Among the "everything" was, and eggplant. I added them in stews, and made the filling for the rolls, but I wanted something more interesting to cook with them. Thinking that eggplant is often compared to mushrooms, I tried a few recipes for dried mushrooms and adapted one of them on the eggplant. Frankly, to put first the recipe was not going to, but everyone who I have tried this sauce, he liked it so much that decided to share, maybe even useful to someone.
Ingredients
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Eggplant
40 g
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Water
2 cup
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Flour
1 Tbsp
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Onion
2 piece
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Butter
50 g
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Salt
-
Spices
Cooking
The eggplant soak for 2-3 hours in water. In order to expedite the process, you can fill them with boiling water and to invest in 30-40 min. so it looks the eggplant before cooking.
Drain the water, but the broth does not pour, we will need.
Finely chop the onion and fry in small amount of butter. Once the onions became transparent, attach it to the eggplant, salt, pepper, add your favorite herbs. And fry until tender. In the end a bit and mash them with a flea market for potatoes for more uniform consistency.
At this time, in another pan (my pan is nonstick) podrumyanivaya tablespoon of flour without oil!
Then add a knob of butter (about 1 tbsp) and RUB well with flour until smooth.
Now we will need supplies us water. Bred them (its better to warm up before doing this) our oil-flour weight, intensively stir until smooth and bring to a boil, not forgetting to stir and to salt. The resulting sauce should be slightly thicken.
Add the eggplant and onion in sauce, mix well and allow it to cool. Now you can spread on bread and enjoy a light and delicious sandwich.
And can be used to create small eateries canapés. My version of: bread, sauce of eggplant, half the quail eggs and sun-dried tomato or cherry tomatoes.
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