Ingredients (4 Personas):
2 Eggplants 2 celery sticks 2 carrots · 1 leek.
For the bechamel:
olive oil · 1 garlic clove 1 tablespoon of flour Truffle pasta Almond milk Salt and pepper Parmesan cheese.
Preparation:
· Preheat the oven to 180º.
· Cut the eggplants in half lengthwise and make some cross cuts in the center to roast them in the oven 20 minutes. After, Empty with a spoon and reserve the pulp.
· Heat oil in a large frying pan, add sliced garlic and, before they brown, add the chopped vegetables. Sauté everything together with the pulp of the chopped eggplant., until it is poached, season with salt and pepper and reserve.
· For the bechamel, put a saucepan on the heat with a splash of olive oil and a tablespoon of flour. Stir until you get a paste and add a teaspoon of truffle paste.. Stir again until everything is well mixed and, after, add the almond milk little by little until you get a good bechamel. Adjust salt and pepper. Finally, add a tablespoon of ground parmesan cheese and mix well.
Mounting:
· Stuff the eggplants with the vegetables, cover with bechamel and bake at 180º for 15 minutes to gratin.
· While the eggplants are gratin we can listen to a version of a Beatles song by Nancy Sinatra, “Run for your life”.
ANTONIO HERNANDEZ. Chef PATA NEGRA RESTORÁN, Baron of Sant Petrillo, 3. T.963 890 954
