Hello everybody, hope you’re 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. This time, I will make it a little bit unique. This will be really delicious.
Eggplant Gratin is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Eggplant Gratin is something that I’ve loved my whole life.
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. This Recipe is seriously one of the best things I've ever made. In this gorgeous gratin, sliced eggplants that has been fried covered with soft Potatoes and.
To get started with this particular recipe, we must 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:
- Get 5 Eggplant
- Make ready 150 grams Melting type cheese
- Get 1 Dried parsley
- Prepare Deluxe Tomato Sauce:
- Get 1/2 Onion
- Get 1 Carrot
- Get 4 clove Garlic
- Take 1 can Canned whole tomatoes
- Get 3 tbsp Olive oil
- Make ready 1 Bay leaf
- Get 1 Consomme soup stock cube
- Make ready 1 dash Salt and pepper
- Make ready 2 tbsp White flour
- Prepare 100 ml Water
- Get 100 ml Red wine
- Take 2 tbsp Ketchup
- Prepare 2 tsp Japanese Worcestershire-style sauce
Rinse eggplant slices and pat dry. When you all come together, it's a party in a baking dish. Oh, low-carb gratin, we love you. Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin.
Instructions 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.
Oh, low-carb gratin, we love you. Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. 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.
So that’s going to wrap it up for this exceptional food eggplant gratin recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
