HOW TO PREPARE
Serves 2. Cooking time is short.
INGREDIENTS
1 aubergine, quartered
40ml olive oil
Juice of 1 lemon
100ml stout
100g cheddar cheese cut into 4 slices
8 slices Parma ham
1 dessertspoon sugar
½ clove garlic
Sprig of thyme
1 bay leaf
For the cheese sauce:
25g butter
25g white flour
150ml milk
50ml of the cooking liquor from the aubergines
Salt and black pepper
75g gruyere or emmental cheese
5g nutmeg
Pinch of paprika
For the batter:
1 egg
50g flour
30ml milk
Recipe continues
METHOD
Pre-heat the oven to 170°C.
- Heat the olive oil in a large oven proof pan and sweat the aubergine, herbs and garlic. Add sugar, lemon and stout then transfer to the oven and cook until soft. The stout will go syrupy.
- In the meantime, make the cheese sauce. Make a roux by melting the butter then adding the four and stirring to combine. Cook for 2 minutes over a low heat, stirring occasionally. Pour the milk in a bit at a time, incorporating it each time to avoid lumps.
- When the aubergines are ready, pour in a small amount of the cooking liquor and the nutmeg. Take it off the heat and add the cheese, salt and pepper. Stir until it has melted.
- In a bowl mix the batter mixture and cook some pancakes in a hot pan with a little oil and set aside.
- Add Parma ham to the aubergine and stout mix and warm through on the hob, then pour in the cheese sauce mixture into the same pan and mix.
- Serve by putting a little of the Parma ham and aubergine mixture into a pancake and roll it into a crepe.
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