177. Mashed eggplant
Ingredients::
Eggplants: 1325g (gross 1380g), Butter: 60g, Flour: 50g, Fresh milk: 97g (gross 100g), Salt: 5g
Instructions:
Well-shaped eggplants are baked in a high-temperature oven, peeled immediately to prevent darkening, and finely chopped. The flour is sautéed in part of the butter until golden yellow. The chopped eggplants are added and mixed until a smooth, homogeneous, thick mass is formed. Diluted with milk, the remaining butter and salt are added, and it is cooked well. Stored in a covered container in a bain-marie. Served as a garnish for kebabs, goulash, and stewed meats.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Патладжани | 1380.00 | 1325.00 |
| Butter | 60.00 | 60.00 |
| Flour | 50.00 | 50.00 |
| Fresh milk | 100.00 | 97.00 |
| Salt | 5.00 | 5.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:27 , Fats:55, Carbohydrates:95, Energy value:1010 kcal
Chemical composition per serving (in grams): Proteins:27 , Fats:55, Carbohydrates:95, Energy value:1010 kcal
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