Baked Eggplant sandwich with asparagus

Ingredients for Baked Eggplant sandwich with asparagus

Instructions for Baked Eggplant sandwich with asparagus

To prepare the Baked Eggplant sandwich with asparagus recipe, please follow these instructions:

Oven preheated to 200 degrees. Line a baking sheet with wax paper. cut each of the aubergines into 6 slices lengthwise. Sprinkle them with salt and set them aside for 30 min then rinse them in cold water and pat dry with paper towels or a tea towel. Lay Eggplant slices on grill grate and brush them with oil. Behind those bright Brown on each side, about 5 min. put them on køkkenrule. Make aspargeserne able, slice, if desired. the stringy end of. Steam them briefly in a little bit of water in a saucepan or in the microwave. Cut 6 asparagus in 5 cm long pieces and place them to the side. The remaining asparagus chopped fine. Sauté the spring onions in butter at medium heat. Add the flour and stir thoroughly. Add the milk gradually, mend that stir in the sauce. Cook at low heat 3-4 my through it until it is smooth and glossy. Add the cheese, lemon juice, salt, pe's, egg yolk and chopped asparagus. stir and remove the sauce from heat. Put 6 Eggplant slices on the baking plate and benefit equally the completion of 6 asparagus slices. Put the other 6 slices on as lids. Soufflélåg: beat the egg white quite stiff with hand mixer and favor the whipped egg white evenly over auberginesandwich'erne. Sprinkled with cheese and garnish with asparagus pieces. Bake for 15 min to the cheese is melted and albumin of lid is fixed.

Tips:
Total preparation time: 45 min + 30 min rest preparation: 40 min