3 tbsp. fresh lemon juice
3 or 4 American eggplants
1/4 c. all purpose flour
1/2 c. grated Gruyere or Parmesan cheese
1 tsp. salt in approximately 5 c. cold water
4 tbsp. butter
1 1/2 c. milk, warmed

Best done the night before.

Turn on oven broiler. Puncture eggplant skins in several places with fork, place eggplants on cookie sheet on foil. Broil, turning, until skins are black and blistered all over. Reduce heat to 425 degrees F. Bake eggplants an hour. Place eggplants in plastic bag in refrigerator for several hours or overnight to cool.

When cool, in large dish to catch debris, cut open eggplants. Scrape out flesh, drop into lemon water bowl. Squeeze water from flesh, puree in food processor. In seive over large bowl, force puree into bowl. Discard seeds.

On day of serving: Heat milk (do not boil) over low heat, melt butter in pan. Add flour, saute until golden (5 minutes). Add warm milk slowly until uniform. Add grated cheese and salt to taste. Stir until melted. Add eggplant puree. Mix until smooth. Cook, stirring until puree bubbles, approximately 10 minutes. Serve hot. Serve 5 or 6.

Serve as side dish, especially with roast lamb, beef or veal.