Farmhouse Recipe Aubergines and Shimeji Mushrooms au Gratin

• 3 Aubergines - small Japanese type
• 100 grams Shimeji mushrooms
• 50 grams Bacon
• 400 ml Milk
• 3 tbsp Flour
• 3 tbsp Margarine or butter
• 1 tbsp Grated cheese
• 1 1/2 Consomme bouillon (cube), chopped finely
• 1 Pizza cheese

1. Make a cut into the flower end of aubergine, wrap in a cling film and microwave for 5-6 minutes at 500 W.
2. When the aubergines cool down a little, cut off the ends, and cut into 1/8 lengthwise each.
3. Cut the bacon into 1 cm widths.
4. Take off the hard ends of shimeji mushrooms.
5. Heat the margarine in a frying pan, fry the bacon, then shimeji mushrooms until wilted.
6. Turn off the heat, add the flour all at once.
7. Mix with the heat still off, until it's no longer floury for about 30 seconds.
8. Next, add the milk, stirring all the time until it thickens over a medium heat.
9. Put the consomme bouillon and grated hard cheese, and the white sauce is done.
10. Layer the aubergines in an ovenproof dish, pour the white sauce.
11. Top with melting cheese, bake in the oven for roughly 15 minutes at 250C until golden brown.
12. Isn't it easy?
13. Even a beginner in gratin-making can do this effortlessly.
14. Have a go.

mushrooms, bacon, milk, flour, margarine, cheese, bouillon, cheese

Taken from cookpad.com/us/recipes/150218-farmhouse-recipe-aubergines-and-shimeji-mushrooms-au-gratin (may not work)