Aubergine crisps with feta béchamel

Ingredients

Preparation

Cut the aubergine into slices as thin as possible. Dredge the aubergine slices in flour and shake off any excess. Fry at a moderate temperature (160ºC) until the bubbles disappear. Turn them before finishing cooking. Remove, season with salt and set aside on absorbent paper. Crumble the feta cheese. For the béchamel, heat the butter in a pan and when it melts add the flour. Cook for a couple of minutes while stirring. Add milk and stir continuously with a whisk. Add the crumbled feta cheese to the hot béchamel sauce and stir. If necessary, a pinch of salt can be added. Blend the béchamel to a very fine texture. Assembly Place the béchamel in a bowl and serve with the crisps. Notes To cut the aubergine slices more easily, first cut it down the middle lengthways to obtain a flat support base. You can add a little milk for a lighter texture. Tip You can substitute the aubergine crisps with other shop-bought vegetable crisps.

Wine

Pommery Brut Royal Champagne