Eggplants with white sauce

Delicious Eggplant with White Sauce Recipe

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Eggplants with white sauce are a savory and healthy dish, perfect for a quick dinner or a refined lunch. This dish is not only easy to make but also an excellent choice for vegetarians or those looking to add delicious vegetables to their diet. Additionally, the white sauce adds a creaminess that perfectly complements the eggplants. Let's get started!

Ingredients:

- 2 large eggplants
- 1 medium zucchini
- 50 g butter (or olive oil for a vegan option)
- 2 tablespoons of flour
- 400 ml milk (or plant-based milk, depending on preferences)
- Salt and pepper to taste
- A handful of grated cheese (optional, for extra flavor)
- Fresh chopped parsley for garnish

Preparation:

1. Preparing the vegetables: Start by washing the eggplants and zucchini. Cut the eggplants into slices about 1 cm thick and the zucchini into cubes. Sprinkle salt on the eggplants and let them sit for 10-15 minutes. This step helps to remove the bitterness from the eggplants.

2. Baking the vegetables: Preheat the oven to 200°C. Place the eggplant slices on a baking tray lined with parchment paper and bake for 20 minutes until golden and soft. You can add the zucchini cubes to the same tray to bake simultaneously. Once done, remove them from the oven and let them cool slightly, then chop them finely.

3. Preparing the white sauce: In a pan, melt the butter over medium heat. When the butter is melted, add the flour and stir constantly for 1-2 minutes until a paste (roux) forms. This will give the sauce consistency. Start adding the milk gradually, stirring continuously to avoid lumps. Continue to cook the sauce over low heat until it thickens, about 5-7 minutes. Season with salt and pepper to taste.

4. Combining the ingredients: Add the chopped eggplants and zucchini to the white sauce and mix well. If desired, you can also add grated cheese for a more intense flavor. Cook everything together for 5 minutes, allowing the flavors to meld.

5. Serving: Transfer the eggplant mixture with white sauce to a serving dish and sprinkle fresh parsley on top for an extra touch of freshness. This dish can be served warm, alongside a green salad or as a side for a main course, such as grilled meat.

Practical tips:
- Make sure the eggplants are well drained before adding them to the sauce to avoid a watery dish.
- Experiment with different types of cheese, such as mozzarella or feta, to customize the flavor of the sauce.
- You can also add other vegetables, such as peppers or mushrooms, for extra texture and flavor.

Enjoy this simple and delicious dish, which is sure to become a favorite recipe in your home! Eggplants with white sauce are an excellent choice for a quick yet sophisticated meal, and each bite promises to be an explosion of flavors and textures.