Eggplant Cream

Name: Eggplant Cream
Ingredients: 4 eggplants; 2 eggs; 150g of prosciutto (using Italian-style ham, it's more refined); 1 cup of rice flakes; 2 packs of raisins; 1 tablespoon of margarine; 1 tablespoon of cornstarch; 1/2 cup of milk

1
4 eggplants
2
2 eggs
3
150g of prosciutto (using Italian-style ham, it's more refined)
4
1 cup of rice flakes
5
2 packs of raisins
6
1 tablespoon of margarine
7
1 tablespoon of cornstarch
8
1/2 cup of milk

Ingredients

1
4 eggplants
2
2 eggs
3
150g of prosciutto (using Italian-style ham, it's more refined)
4
1 cup of rice flakes
5
2 packs of raisins
6
1 tablespoon of margarine
7
1 tablespoon of cornstarch
8
1/2 cup of milk

Directions

1
Cook the eggplants in water and salt
2
Remove the pulp
3
Blend in a blender
4
Mix the blended pulp with milk, eggs, and cornstarch
5
Thicken to desired consistency
6
Add raisins, prosciutto crumbs, and rice flakes
7
Serve inside hollowed-out eggplant shells, dust with Parmesan cheese, and bake until golden