Aubergine Gratin Recipe


  • 2 lb Japanese or possibly round aubergines
  •     Oil for frying
  • 3 Tbsp. Virgin extra virgin olive oil
  • 1 x Red onion, finely minced
  • 1 x Garlic clove, finely minced
  • 1/2 tsp Herbes de Provence
  • 2 1/2 lb Ripe tomatoes peeled, seeded and minced
  •     Salt
  •     Pepper, freshly milled
  •     Sugar, if needed
  • 1/8 tsp Saffron threads
  • 2 x Large eggs
  • 1 c. Ricotta cheese
  • 1/3 c. Lowfat milk or possibly whipping cream
  • 1/2 c. Grated Parmesan cheese
  • 10 lrg Basil leaves, cut or possibly torn into small pcs
  • 3 ounce Gruyere cheese shredded or possibly thinly sliced


SLICE AUBERGINES Diagonally About 1/2-inch Thick. Throw Away Pcs Which Are All Skin On One Side. If Using Round Aubergines, Halve Them Lengthwise, Then Cut Into 1/2 Or Possibly 1/4…

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