Doc V's Healthy Kitchen

The chaos in the house is still guaranteed. In a few days a lot will be done at the same time (new floors and installation of the new windows). Symbolically we wanted one of our dearest friends, Leen, to be our first guest to stay for a few days, as she was our first guest when we  moved to Italy two years ago. The weather could not be worse, but the view are even more magic.  While thinking of possible Christmas and New Year menus, it’s time to prepare the menu of tonight.

Boil 750 grams of yellow potatoes (the famous potato to prepare gnocchi with) in salted water. When they are soft, drain. Add a drizzle of olive oil pepper, salt, nutmeg at taste and make a puree. Put the puree in an oiled dish.

In the meanwhile put the oiled slices of 3 medium sized eggplants on baking paper. Bake in the oven at 200° for approx 20mins and turn halfway (they have to be well done, but not black).

Melt 1 large table spoon of butter in a sauce pan. Add the same amount of flour. Stir constantly with a wisk. Add 100 ml of white wine and allow to evaporate. Add 500 ml of semi skimmed milk while stirring constantly. Add ½ table spoon of spicy paprika, pepper, 1 cube of vegetable stock. Allow to boil. Add some lemon juice. Taste, add pepper and salt (and sorry, guys, I need my garlic ;-)). Finish with a few table spoons of grated parmigiano, a handful of chopped fresh parsley and last but not least, 300 grams of fresh or defrosted and drained grey North Sea shrimps.

Put the roasted eggplant on the puree. Finish with the sauce (allow the sauce to reach the bottom by making a few holes with a sharp knife. Put some extra cheese on top.

Bake in the oven at 200° for 25-30 mins until golden brown. Serve the dish with some fresh North Sea shrimps and, for the addicts, add some green salad. Always a topper!