4 tablespoons of butter or margarine
2 eggplants, peeled and sliced into 1 cm thick pieces (700 g)
1 cup of heavy cream, fresh, canned, or long-life
1 teaspoon of salt
1/2 teaspoon of sweet pepper
black pepper to taste
1/2 cup of pecans, chopped
4 tablespoons of butter or margarine
2 eggplants, peeled and sliced into 1 cm thick pieces (700 g)
1 cup of heavy cream, fresh, canned, or long-life
1 teaspoon of salt
1/2 teaspoon of sweet pepper
black pepper to taste
1/2 cup of pecans, chopped
Soak the eggplant slices in boiling water just until they soften
Drain and set aside
Preheat the oven to a low temperature (150°C)
Melt butter in a large skillet over low heat
Arrange the eggplant slices in a refractory dish, about 33 x 22 cm, without greasing, leaving room for the butter between the layers
Pour the heavy cream on top
Sprinkle with salt, pepper, and pecans
Bake for about 45 minutes to an hour, or until the cream has been absorbed
Let it rest for 8 hours.
