Recette: Appétissant Gratin aubergine

Gratin aubergine. You're ready to layer up the gratin! intermittently layer aubergine with a thin covering of sauce- I sprinkle a tiny bit of Parmesan shavings between layers. Lightly grease the Tian or an oven proof dish with olive oil. Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through.

Aubergines au gratin is a simple and easy vegetable recipe full of flavour and natural goodness. It's a great dish to serve as a starter and can be served either hot or cold or with your favorite roast poultry and meat dishes. Of course you can simply serve it on it's own with fresh crusty bread. You can have Gratin aubergine using 14 ingredients and 5 steps. Here is how you cook that.

Ingredients of Gratin aubergine

1. It's 3 of aubergines.
2. Prepare 3 of pommes de terre moyennes.
3. Prepare of Persil haché.
4. You need 30 g of fromage blanc.
5. You need of Sel et poivre noire.
6. It's of huile pour la friture.
7. You need of Sauce tomate.
8. You need 1 of tomate.
9. Prepare 2 gousses of d'ail.
10. You need 1 of càs tomate conservée.
11. It's of Sel et poivre noire.
12. You need of L'appareil à gratin.
13. You need 2 of œufs.
14. It's 60 g of fromage râpé.

This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish! Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped with Gruyere cheese and baked until bubbly perfection. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. William Drabble 's vegetable gratin recipe is a satisfyingly simple dish to add to your collection of dinner staples.

Gratin aubergine step by step

1. Éplucher et couper en dés les aubergines, mettez dans un couscousier, passez les au vapeur pendant 15 min, mettez un peu de sel et poivre noire..
2. Éplucher, couper en dés et frir la pomme de terre, mettez la sur un papier absorbant, ajoutez un peu de sel..
3. Préparez la sauce tomate, ajoutez l'ail haché a une poêle huilée, puis la tomate conservée, ensuite la tomate hachée, laissez 5 à 10 min..
4. Ajoutez l'aubergine au sauce tomate sur un feu moyen pendant 5 à 10 min, retirez. Ajoutez les frites, le fromage blanc, les œufs et le persil. Versez au plat du four. Mettez le fromage râpé..
5. Enfourner à 220 degré pendant 20 min. Bon appétit..

A tasty tomato sauce melds together layers of aubergine, tomato and courgette. To make this dish suitable for vegetarians, simply swap out the Parmesan (which contains animal rennet) for a vegetarian equivalent. Heat a tablespoon of olive oil in a large pan on a medium heat. Add the garlic and cook for a minute until pale golden. In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs.