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2kg eggplant (4.4 pounds)

Cheese Sauce:
100g butter
100g flour
1/2 liter milk
100g cheese, grated

Make Eggplant:
Cook the eggplant by holding it by the stem and turning it over an open flame (gas or wood). When the eggplant is soft, remove it from the flame.

When it has cooled off, remove the skin with a knife while holding the stem with your hand.

Mash with a fork.

Make Cheese Sauce:
Melt the butter in a saucepan. Add the flour and make a paste. Add the milk slowly, and let come to a boil.

Assembly:
Add the eggplant puree to this sauce and stir for 6 to 7 minutes on a low heat. Finally, add the grated cheese and stir.

Posted by Yosef Gilboa

Nutritional Info Per Serving: N/A