Eggplant and goat cheese gratin
Discover a tender and flavorful eggplant gratin, combined with the creaminess of fresh goat cheese and a homemade tomato sauce with basil.
4 people
Easy
€€ - €€€
320 kcal/serving
Préparation
Peel the eggplants, cut them into thick slices, then dice them (Super Dicer).
Soak them for about 15 minutes in ice water (Aloha Salad Bowl 2 l) then drain well (Double Strainer).
Salt, pepper, and pour olive oil over the eggplants. Close the salad bowl (Aloha Salad Bowl 1.5 l), then mix well by shaking.
Spread the eggplants in the dish (Voila 1.7 l) and pre-cook covered, valve open, for about 8 minutes at 900 watts. Drain the eggplants (Double Strainer).
Blend (SuperSonic Chopper extra) the peeled garlic and basil. Add the crushed tomatoes, sugar, salt, pepper, and blend.
In the dish (Voila 1.7 l), spread a layer of eggplant, salt, pepper, spread some crushed tomatoes (SuperSonic Chopper extra), a layer of goat cheese slices (Tomato Knife), then repeat the process. Finish by sprinkling grated cheese.
Cook for about 20 minutes in a preheated oven, Th 6 or 180°C, until the gratin is nicely browned.
Serve immediately.
Ustensiles
Ingrédients
- 2 eggplants (± 750 g)
- 1 log of fresh goat cheese
- 2 cloves of garlic
- 4 tomatoes
- 1 onion
- 400 g diced tomatoes (canned)
- 1 bunch of basil
- 20 g grated Emmental cheese
- Salt and pepper
- 3 tbsp olive oil
- 1 tbsp sugar