The French word "gratin" in cooking is a dish baked in the oven until golden brown. For vegetable gratin, cabbage of all kinds, eggplant, Jerusalem artichoke, carrot, pumpkin are used. Eggplant gratin can be either the main dish or served as a side dish for fish or meat.
It is necessary
-
- Serves 4:
- 2 large eggplants;
- 6 cloves of garlic;
- bulb;
- 3-4 medium tomatoes;
- 50-80 g of grated parmesan cheese;
- 1 tsp tomato paste;
- a few basil leaves;
- some milk;
- olive oil;
- pepper and salt to taste.
Instructions
Step 1
Mash the garlic in a mechanical press. If not, use the flat side of the knife for this. Crushed garlic should be fried right in the skin in a little olive oil. Add onion rings to it.
Step 2
Add the tomatoes, cut into wedges, and simmer for 15 minutes over low heat. Season with pepper and salt. If the tomatoes are not juicy enough, add some vegetable stock or plain water to the skillet.
Step 3
Peel the eggplants, cut into slices. Cut them with a knife "mesh" and salt.
Step 4
If the eggplant is bitter, you can do the following to get rid of the unpleasant aftertaste. Cover the vegetables with a napkin and sprinkle with milk. Squeeze the eggplants well and let them sit for about ten minutes. During this time, the vegetables will start up juice, with which the bitterness will go away.
Step 5
Dry and pepper the eggplant. Send them to a preheated skillet with garlic, onions, tomatoes and olive oil. When they are browned on one side, turn them over and sprinkle with grated Parmesan.
Step 6
While the eggplants are fried, transfer some of the stewed tomatoes to another skillet, evaporate the excess liquid and add the tomato paste.
Step 7
Grease a baking dish with oil. Place the stewed tomatoes on the bottom. Fried eggplants are overlapped on top.
Step 8
Wipe the rest of the stewed tomatoes through a sieve and pour the resulting liquid over the eggplants. Season with salt and pepper and sprinkle generously with cheese. Send the dish into an oven preheated to 220 ° C and bake until golden brown.
Step 9
Garnish with thyme or any other fresh herbs before serving.
