Aubergine and goat’s cheese gratin
Discover a tender, flavourful aubergine gratin with creamy fresh goat’s cheese and homemade tomato and basil sauce.
4 people
Easy
€€ - €€€
320 kcal/serving
Preparation
Peel the aubergines, cut them into thick slices, then dice them (Super Dicer).
Soak them in iced water for about 15 minutes (2 l Aloha bowl), then drain well (double colander).
Season the aubergines with salt and pepper and pour over the olive oil. Close the bowl (1.5 l Aloha bowl), then shake well to mix.
Place the aubergines in the dish (Voila™ 1.7 l) and pre-cook covered, with the valve open, for about 8 minutes at 900 watts. Drain the aubergines (double colander).
Blend the peeled garlic and basil (SuperSonic Chopper Extra). Add the chopped tomatoes, sugar, salt and pepper, then blend again.
In the dish (Voila™ 1.7 l), spread out a layer of aubergine, season with salt and pepper, add a layer of chopped tomatoes (SuperSonic Chopper Extra), then a layer of goat’s cheese slices (tomato knife). Repeat the layers. Finish by sprinkling over the grated cheese.
Cook for about 20 minutes in the preheated oven at gas mark 4 or 180°C, until the gratin is nicely browned.
Serve immediately.
Utensils
Ingredients
- 2 aubergines (± 750 g)
- 1 log of fresh goat’s cheese
- 2 cloves of garlic
- 4 tomatoes
- 1 onion
- 400 g canned diced tomatoes
- 1 bunch of basil
- 20 g grated Emmental
- Salt and pepper
- 3 tbsp olive oil
- 1 tbsp sugar
