Eggplant And Prawn Gratin

• 2 eggplants unpeeled
• 1 1/8 pounds prawns
• 4 tablespoons butter
• 2 tablespoons flour
• 1 11/16 cups milk
• 3 3/8 ounces shrimp cooking water
• salt to taste
• pepper to taste
• nutmeg to taste
• olive oil

1. Slice the unpeeled eggplant, and sprinkle with a salt. Set aside.
2. Boil prawns in water with a little bit of salt. Save some of the cooking water.
3. To make the white sauce, heat the butter in a saucepan.
4. As soon as it melts, add the flour, and stir vigorously until it forms a ball.
5. Gradually, pour in the milk, and the shrimp cooking water.
6. Keep stirring until the sauce thickens, and becomes smooth and velvety. Season with nutmeg, salt, and pepper.
7. Preheat oven to 180 degrees Celsius.
8. Wash the eggplant to remove all the salt, and place on with paper towels to drain.
9. Heat the olive oil in a frying pan, and fry the eggplant until golden on both sides.
10. Place the cooked eggplants on a paper towel to drain excess grease.
11. Line a baking pan with the eggplants, spread the prawns on top, and cover with the white sauce.
12. Sprinkle with cheese, and bake to gratin.

eggplants, prawns, butter, flour, milk, shrimp cooking water, salt, pepper, nutmeg, olive oil

Taken from www.yummly.com/recipe/Eggplant-and-Prawn-Gratin-898266 (may not work)