Eggplant Puree

Eggplant Puree

Method

  • In a saucepan, heat the butter to moderate temperature and once it melts (without burning), add the flour.
  • Stir until it turns into a fluid dough and once the ingredients are homogenized, add the hot milk. Stir well until homogenized. 
  • Turn off the fire and as long as the beans are still warm, add the grated cheese, white pepper and, of course, the flamed grilled eggplant pulp. 
  • Stir well and add salt if necessary.
  • Time 15'
  • Ingredients 8
  • Portions 2

Ingredients

  • 1 jar of Flame grilled eggplant pulp 320g Palirria
  • 1 tbsp. of fresh butter 
  • 1 tbsp. flour 
  • 1 cup of hot fresh milk (full cream milk) 
  • 100g. grated kasseri cheese or smoked cheese
  • 2 pinches of white pepper
  • 1 pinch of salt (after tasting the taste) 
  • 1 pinch of nutmeg (optional)