In between seasons

We’re back home after a visit to Belgium, to see both families and a few friends. Oskar enjoyed his first trip abroad. We enjoyed the usual French fries, an overdose of North Sea shrimps, crispy sandwiches and the company of course 😉.

Eggplant and North Sea shrimps is one of my preferred combinations. Chop 2 eggplants in small cubes. Mix with 2 table spoons of olive oil and spread in a large ovendish. Bake in the oven at 200° for 20 minutes. Wash and chop 600 grams of sweet potatoes in small cubes. Add to the eggplant. Stir. Season with pepper and 1 table spoon of dried basil. Bake for another 20 minutes. Stir. Add 4 chopped garlic cloves.

Prepare a bechamel sauce with 40 grams of butter, 1 large table spoon of flour, 100 ml of white wine, 500 ml of milk, dried basil, 1 teaspoon of paprika powder, the zeste of 1 lemon, and powdered fish stock. Finish with a drizzle of lemon juice.

Once potatoes and eggplant are almost done, spread the sauce on the vegetables. Finish with 40 grams of grated cheese. Bake in the oven until golden brown.

Mix 200 grams of North Sea shrimps with 3 table spoons of chopped fresh basil. Spread on the golden crust. Serve.

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