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    You are in: Home / Recipes / Eggplant (Aubergine) With Garlic Cream Sauce Recipe
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    Eggplant (Aubergine) With Garlic Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr

    1 hr

    ameatlanta's Note:

    This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called "Sunday Best". Eggplant is my favorite vegetable. I've collected over 500 eggplant recipes over the years. It's not diffucult.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Salt and sweat the eggplant pieces for 30 minutes.
    2. 2
      Preheat oven 400 degrees.
    3. 3
      Meanwhile, heat 1 Tb.
    4. 4
      olive oil, saute onion until limp and golden.
    5. 5
      Add rest of ingredients through salt& pepper.
    6. 6
      Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
    7. 7
      Or use any tomato sauce you personally like.
    8. 8
      Best if thick and chunky.
    9. 9
      Boil the unpeeled garlic cloves in water to cover for 2 minutes.
    10. 10
      Can skip, if your cloves are already peeled.
    11. 11
      Drain, hit each clove lightly with mallet or flat side of large knife.
    12. 12
      Peel.
    13. 13
      Place in a small saucepan with stock to cover.
    14. 14
      Simmer for about 45 minutes.
    15. 15
      Replenish stock as needed.
    16. 16
      Whirl garlic and stock in blender until pureed.
    17. 17
      Set aside.
    18. 18
      Rinse and drain eggplant of salt.
    19. 19
      Brush a large baking sheet with 1/4 olive oil.
    20. 20
      Place in oven until hot.
    21. 21
      Place eggplant on hot pan.
    22. 22
      Bake 25-30 minutes.
    23. 23
      Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
    24. 24
      Looking for soft, golden, and cooked eggplant.
    25. 25
      May need more oil.
    26. 26
      Drain and blot off oil with paper towel.
    27. 27
      Reduce oven to 350 degrees.
    28. 28
      Heat 4 Tbs.
    29. 29
      butter in heavy saucepan.
    30. 30
      Whisk in flour.
    31. 31
      Let roux cook over low heat, stirring constantly, for 3-4 minutes.
    32. 32
      Whisk in hot scalded milk.
    33. 33
      Cook gently, stirring frequently for 10-15 minutes.
    34. 34
      Add salt and pepper to taste,.
    35. 35
      and stir in garlic puree.
    36. 36
      Remove from heat.
    37. 37
      Beat egg.
    38. 38
      Beat some of sauce into the egg to temper.
    39. 39
      Beat egg into sauce.
    40. 40
      Taste for seasoning.
    41. 41
      Place half of tomato sauce on bottom of a 2quart pan.
    42. 42
      Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
    43. 43
      Pour the garlic cream sauce over all.
    44. 44
      Sprinkle with grated Parmesan cheese.
    45. 45
      Bake 45-60 minutes til golden brown and bubbling.
    46. 46
      Can be vegan leave off cheese.

    Ratings & Reviews:

    • on May 01, 2007

      55

      This was fabulous! My husband declared that this was a restaurant-quality dish. I have to laugh, though -- I cut the recipe in half, but forgot to cut the garlic in half. (I guess that's the equivalent of making it with your measurements, but using 120 cloves of garlic!) I don't know what it's supposed to be like, but it turned out just scrumptious. I cheated and used bottled tomato sauce, but that didn't seem to detract. When I have more time, I'll make it exactly as you've written. Thanks so much for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2004

      55

      This was really good! I halved the recipe and it turned out nice. The garlic was actually milder than I thought it would be. Thanks Amy, I look forward to seeing more of your recipes! I'm glad I picked you for the Pick a Chef game!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eggplant (Aubergine) With Garlic Cream Sauce

    Serving Size: 1 (634 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 367.2
     
    Calories from Fat 162
    44%
    Total Fat 18.0 g
    27%
    Saturated Fat 9.4 g
    47%
    Cholesterol 77.1 mg
    25%
    Sodium 266.5 mg
    11%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 10.8 g
    43%
    Sugars 12.5 g
    50%
    Protein 14.6 g
    29%

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