Here is a recipe adapted to the weather as you can use summer vegetables. If I publish this recipe now it’s because one of my daughter asked for it, so now you are able to enjoy it too!
Choose shinny and firm eggplants with a not dry stalk. Choose better small eggplant because the skin will me thinner and the vegetable will have less seeds. Moreover according to nutritionists, eggplant is a very healthy vegetable. But be careful, it’s also a vegetable that loves oil and you’re going to use a lot of it to cook the eggplant.
This gratin will be perfect with some kind of white meat but you can also transform it as a full entrée. For that, buy 3 to 4 slices of leg of lamb and cut those in small pieces after having taking off the fat around the meat. Cook the meat in a pan with a little of olive oil, pepper, salt and cumin. You only will have to put a layer of meat in the gratin.
All the seasoning of the recipe will have to be adapted to what you like. Cooking timing can change according to the size of eggplants: a small, young eggplant cooks faster!
For 4 persons you need:
- 28 oz. to 32 oz. of eggplant
- 1 sliced onion
- 1 crushed garlic clove
- Olive oil
- 5ml of cumin
- 1 mozzarella bowl
- Grated cheese.
Wash the eggplants and take off the stalks. Cut in big cubes. In a pan, put 3 to 4 big spoons of olive oil. As soon as the oil in hot, put the cubes in the pan. Salt, so the veggies can lose the water they contain. If you want you can add more oil.
Heat the oven up to 350°F.
After 4 to 5 minutes, turn down the fire and mix the eggplants with a wood spoon. Let the eggplants melt and start being like a kind of compote.
10 minutes after beginning the vegetable cooking, add the onion, the garlic and the cumin. Taste and modify the seasoning if needed.
Put some melted butter or oil on the sides of you gratin dish. Then, put your eggplants mixture in it. Then put a layer of grated cheese, then tiny slices of mozzarella with a few olive oil. Once you’ve done this step and you don’t have to serve your gratin right now, you can cover the gratin dish and keep it in the fridge for almost 24 hours.
To cook it, put the dish in the oven for 20 minutes, or until the gratin is cooked enough for you (color of the cheese crust).
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