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Recipe
Aubergine and tomato gratin
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Starter - Vegetables & salad
Easy
:
Cheap
:
Origin of dish:
Europe
Type of cooking:
Oven
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients (
serves 4
):
4
aubergines
1
onion
2
garlic
cloves
1kg
tomatoes
150g grated
parmesan
2 tablespoons
olive
oil
Oil for frying
Coarse salt, salt and
pepper
Method:
Peel the
aubergines
and cut into thin slices. Sprinkle with coarse salt and leave to soak for 30 minutes. Rinse and dry them well.
Lightly score an X on the bottom of the
tomatoes
. Put them in boiling water for 30 seconds then drain them. Peel and cut the flesh into cubes. Peel and chop the
garlic
and
onion
.
Put the
tomatoes
,
garlic
and onion in a frying pan with a bit of
olive
oil. Season and leave to simmer over a low heat until the vegetables soften and produce a thick
sauce
.
Heat the oil for frying.
Fry the slices of
aubergine
in it until they are tender then drain them on kitchen paper.
Preheat the oven to 200°C (Gas Mark 6-7).
Add the aubergines,
tomato
purée and grated
parmesan
to an ovenproof dish. Finish off with some
cheese
on the top.
Bake for about 20 minutes.
Advice:
This gratin can be served hot or cold with a lemon vinaigrette.
For a variation, try a mixture of parmesan and cubes of roquefort. The combination of these two cheeses produces an amazing flavour!
User comments
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