Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, eggplant gratin. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish Eggplant Gratin. Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark. A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese Nutritional Information.
Eggplant Gratin is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Eggplant Gratin is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have eggplant gratin using 17 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant Gratin:
- Take 5 Eggplant
- Get 150 grams Melting type cheese
- Make ready 1 Dried parsley
- Take Deluxe Tomato Sauce:
- Take 1/2 Onion
- Prepare 1 Carrot
- Take 4 clove Garlic
- Prepare 1 can Canned whole tomatoes
- Take 3 tbsp Olive oil
- Take 1 Bay leaf
- Take 1 Consomme soup stock cube
- Get 1 dash Salt and pepper
- Make ready 2 tbsp White flour
- Prepare 100 ml Water
- Get 100 ml Red wine
- Prepare 2 tbsp Ketchup
- Get 2 tsp Japanese Worcestershire-style sauce
Rinse eggplant slices and pat dry. Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin. But in a pinch, you can use globe eggplants. A very easy vegetarian side dish for any occasion, so easy to make.
Steps to make Eggplant Gratin:
- Finely mince the carrot, onion, and garlic. Parboil the carrots for about 5 minutes.
- Cut the eggplant into 1 cm thick slices and soak in water to remove any bitterness. Remove the stringy parts from the whole tomatoes and mash them through a sieve to make smooth. You can omit this step if you need to.
- Put olive oil and garlic in a cool frying pan and then turn the heat to low.
- Once the garlic becomes golden, add the onion and continue cooking. When the onion becomes transparent, add the carrot and continue cooking.
- Pour in the red wine and cook off the alcohol. Once the alcohol has cooked off, add the whole tomatoes, consomme, and bay leaf.
- Flavor with ketchup and Japanese Worcestershire sauce. Season with salt and pepper, but please remember that the cheese also contains some salt.
- Mix the flour with 100 ml of water and add to the pan. Simmer on low heat for 5 minutes. Once it becomes nice and thick, the deluxe tomato sauce is complete.
- Heat a frying pan with olive oil and cook both sides of the eggplant slices. Once they have slightly browned, cover with a lid and steam.
- When the eggplant slices have cooked, line them up in a heat-resistant dish and coat with lots of tomato sauce. Top with cheese.
- Bake in a preheated 250°C oven for 5 minutes while paying attention to the state of the cheese and brownness.
- Garnish with dried parsley and it's done!
- If you make extra sauce, you can use the leftovers for pizza. It's convenient to have stored in the freezer. This photo shows pizza toast.
It requires no cooking skills, just few good quality products. You can make it as well. Eggplant Gratin recipe: The skin of eggplant contains an Coat eggplant with shallots with lard and season with S&P. Eggplant dishes are usually heartier than other vegetable based recipes. Eggplant is a common substitute for meat dishes and adds some bulk to this gratin.
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