Aubergine and Tomato Gratin recipe
information
The word 'gratin' usually describes a baked crust made from eggs and flour. In this recipe, aubergines and tomatoes are covered with an attractive light souffle topping and baked in the Oven.
Preparation time : 30 minutes,
Cooking time : 1 hour 50 minutes,
Oven : 190°C (375°F, gas mark 5),
Calories per serving: 210
ingredients
1 lb (450 g) medium aubergines
1 lb (450g) large ripe tomatoes
1 large onion
1 clove garlic
1 1/2 tablespoons virgin olive oil
2 tablespoons fresh shredded oregano
2 tablespoons fresh shredded basil leaves
Salt and freshly ground black pepper
h2>For the Sauce
1 lb (450g) large ripe tomatoes
1 large onion
1 clove garlic
1 1/2 tablespoons virgin olive oil
2 tablespoons fresh shredded oregano
2 tablespoons fresh shredded basil leaves
Salt and freshly ground black pepper
h2>For the Sauce
1/2 pint (285ml) skimmed milk
1 small onion
6 black peppercorns
1 clove
2 sprigs fresh thyme or parsley
1 oz (25 g) butter
1 oz (25 g) plain flour
1 egg yolk and 2 egg whites
1/2 oz (15 g) freshly grated Parmesan cheese
1 small onion
6 black peppercorns
1 clove
2 sprigs fresh thyme or parsley
1 oz (25 g) butter
1 oz (25 g) plain flour
1 egg yolk and 2 egg whites
1/2 oz (15 g) freshly grated Parmesan cheese
method
1. Thinly slice the aubergines and tomatoes, peel and thinly slice both onions and peel and crush the garlic. Spread 1/2 tablespoon of the oil and the garlic around the inside of a gratin or baking dish.
2. Arrange two layers of alternating aubergine and tomato slices over the bottom of the dish. Sprinkle with half the oregano and basil and top with a layer of large onion slices. Season with salt and black pepper, then sprinkle with 1/2 tablespoon of the oil. Repeat with the remaining vegetables, herbs and oil.
3. The dish may seem rather full, but the vegetables shrink during cooking. Cover the dish tightly with foil and cook for 1 1/2 hours.
4. Meanwhile, to prepare the sauce, pour the milk into a saucepan with the small onion, peppercorns, clove, thyme or parsley. Bring to the boil, remove from the heat, then cover and leave to stand.
5. At the end of the Cooking time, take the dish out of the Oven and remove the foil. Increase the Oven temperature to 220°C (425°F, gas mark 7).
6. Melt the butter for the sauce in a clean saucepan and slowly stir in the flour. Strain the infused milk into the pan a little at a time, stirring continuously, and bring to the boil until thickened.
7. Remove from the heat, beat in the egg yolk and season lightly with salt. Whisk the egg whites separately until stiff, then fold them slowly into the sauce.
8. Pour the sauce over the top of the vegetables, sprinkle with Parmesan cheese and bake for 15-20 minutes, until the crust is golden-brown.
2. Arrange two layers of alternating aubergine and tomato slices over the bottom of the dish. Sprinkle with half the oregano and basil and top with a layer of large onion slices. Season with salt and black pepper, then sprinkle with 1/2 tablespoon of the oil. Repeat with the remaining vegetables, herbs and oil.
3. The dish may seem rather full, but the vegetables shrink during cooking. Cover the dish tightly with foil and cook for 1 1/2 hours.
4. Meanwhile, to prepare the sauce, pour the milk into a saucepan with the small onion, peppercorns, clove, thyme or parsley. Bring to the boil, remove from the heat, then cover and leave to stand.
5. At the end of the Cooking time, take the dish out of the Oven and remove the foil. Increase the Oven temperature to 220°C (425°F, gas mark 7).
6. Melt the butter for the sauce in a clean saucepan and slowly stir in the flour. Strain the infused milk into the pan a little at a time, stirring continuously, and bring to the boil until thickened.
7. Remove from the heat, beat in the egg yolk and season lightly with salt. Whisk the egg whites separately until stiff, then fold them slowly into the sauce.
8. Pour the sauce over the top of the vegetables, sprinkle with Parmesan cheese and bake for 15-20 minutes, until the crust is golden-brown.
serving amount
serves 4
rate this recipe
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