Aubergines au Gratin
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- aubergines
- oil
- dry Duxelles
- breadcrumbs
- butter
- sauce Demi-glace
Instructions
- Fry and empty the aubergines as for Aubergines à l'Égyptienne.
- Chop the flesh and add to it the same weight of dry Duxelles.
- Garnish the skins with this composition and arrange them on a buttered gratin dish.
- Sprinkle with breadcrumbs and a thread of oil, then gratinate.
- On taking them from the oven, surround the aubergines with a cordon of sauce Demi-glace.