Summary

Ingredients

• 1 large eggplant (s), cut into 8 lengthways slices
• Oil, for frying the slices
• 750 g potato (s)
• 1 glass butter, (truffle butter)
• 200 ml milk, approx., Possibly more
• 1 dash cream
• salt and pepper
• nutmeg

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Instructions

1. Salt the aubergine slices, let stand for a few minutes, rinse with water and pat dry. Then fry them brown on both sides in the hot oil (amount depending on the suction power of the aubergines). Drain each time on a thick layer of kitchen paper.
2. Boil the potatoes, drain them, pour the milk into the hot saucepan and pound everything finely with a pounder. Stir in the truffle butter and spices, season to taste. Depending on the consistency, add milk. The puree should be soft and velvety.
3. Place two slices of aubergine crosswise, put a dollop of puree on top and first fold the lower slice inwards, then the upper one. Carefully turn over and place in a baking dish. Put in the hot oven just before eating and warm up at 200 ° for 10 minutes.
4. Very tasty as a menu accompaniment to e.g. roast veal or beef fillet with a little sauce.