½ litre milk
50g grated cheese
1 small cup of meat gravy
1 small onion
4 cloves of garlic
1 dozen peeled prawns
500g cured ham (jamón Serrano)
1 large cup of oil
100g flour / Salt and pepper
Preparation
Fry
the cloves of garlic, whole, in a pan then remove
from the heat. In the same oil, put the aubergines,
peeled, cut into slices, rubbed with salt and with
a light coating of flour. Once fried, remove from
the heat, drain the oil and place them into an oven
tray covered by the prawns and the thinly sliced
ham. Add 4 spoonfuls of oil to the pan and add the
sliced onion. When this is golden, add two spoonfuls
of flour. Once toasted, begin to slowly add the
milk and gravy, stirring all the time, until you
get a fine cream. Add the salt and pepper, pass
the cream through a food mill to remove any lumps
and pour it over the aubergines. Sprinkle the cheese
on top and leave it under a hot grill for ten minutes
until it is "au gratin".
