Eggplant With Shrimp and Cheese Sauce |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Makes a great Spanish Tapa. Recipe was adapted from the tapas cookbook , by Adrian Linssen and Sara Cleary. Served at dinner parties either as an appetizer or when serving hot nibbles. Ingredients:
1 large eggplant, cut in rounds |
1/8 teaspoon salt, for each round |
2 1/2 ounces flour |
olive oil (sufficient to cover base of frying pan) |
8 ounces large cleaned raw shrimp |
cilantro, for garnish |
2 ounces butter |
2 tablespoons flour |
1 cup warmed milk |
1/2 small onion, chopped finely |
1 bay leaf |
1 pinch nutmeg |
2 1/2 ounces monterey jack cheese, manchego cheese or 2 1/2 ounces parmesan cheese |
1 tablespoon heavy cream |
1 egg yolk |
salt |
fresh ground pepper |
Directions:
1. Cut eggplant into thin rounds a place on paper towel.
2. Sprinkle with salt and cover with another paper towel held down by a dinner plate for 20 minutes to remove moisture from the eggplant.
3. Pat dry with a paper towel and pass the eggplant rounds through the flour.
4. Heat enough oil in a frying pan to cover the bottom.
5. Fry until golden and set aside on another paper towel to drain.
6. Cheese Sauuce:.
7. Melt butter in a sauce pan.
8. Add the flour to make a roux.
9. Add the warmed milk a little at a time, stirring constantly.
10. Add the onion, nutmeg and bay leaf and simmer for about 20 minutes.
11. Remove from heat, beat in the egg yolk with a wisk, remove the bay leaf and add the cheese.
12. Season with salt and pepper.
13. Mix the shrimp into the sauce (the sauce should be should be somewhat thick).
14. Place the eggplant rounds on a geased cookie sheet and spoon the shrimp/cheese sauce over the rounds.
15. Bake in a 400 degree F (200 degree C) until golden brown.
16. Garnish with cilantro and serve.
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