Melongene Au Gratin by Chef Raghu
Melongene
Au Gratin by Chef Raghu
200gms
Melongene (Aubergine)
Salt
to taste
10gms
crushed pepper powder
30ml
Metlet butter
50gms
chopped Onion
20gms
Chive
50gms
sliced tomato
Raspings
(bread crumbs)
Wash
and blanch melongene whole or pick roast over slow fire. Lightly fry the
seasons in butter
Mix
the seasons with melongene fill it with in a pie dish. Sprinkle top with
raspings and butter and gratinate (brown in a salamander)
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