Ingredients:
2 pounds/900g eggplants
1 tablespoon lemon juice
4 tablespoons olive oil
1 1/4 cups hot skim milk (zero fat)
Salt
6 tablespoons grated Parmesan cheese
1 tablespoon finely chopped parsley
1 tablespoon lemon juice
4 tablespoons olive oil
1 1/4 cups hot skim milk (zero fat)
Salt
6 tablespoons grated Parmesan cheese
1 tablespoon finely chopped parsley
Recipe:
1. Grill the eggplants under a grill until their skins are black.
2. Peel carefully, removing all charred particles.
3. Leave them covered in water with 1 tablespoon oil to keep them white.
4. Drain the eggplant and squeeze out as much of the water as possible.
5. Blend well in a blender or food processor.
6 Heat3 tablespoons oil in a saucepan.
7. Add the eggplants and mix.
8. Add the hot milk gradually, stirring all the time.
9. Season to taste with salt.
10. Cook until the mixture thickens, about 15 minutes.
11. Add the grated cheese, stir until melted and turn into a serving dish.
2. Peel carefully, removing all charred particles.
3. Leave them covered in water with 1 tablespoon oil to keep them white.
4. Drain the eggplant and squeeze out as much of the water as possible.
5. Blend well in a blender or food processor.
6 Heat3 tablespoons oil in a saucepan.
7. Add the eggplants and mix.
8. Add the hot milk gradually, stirring all the time.
9. Season to taste with salt.
10. Cook until the mixture thickens, about 15 minutes.
11. Add the grated cheese, stir until melted and turn into a serving dish.
Serves:
6
Notes:
Serving suggestion
Sprinkle with parsley and serve with grilled meat or chicken. Also delicious cold as a dip with raw vegetables or as a spread on Seed Crispbreads or Walnut Crackers