Pasta gratin with eggplant

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Pasta gratin with eggplant

Pasta gratin with eggplant



Ingredients
Number of people
-
4
+

300 g pasta

Desired paste (here spirelli)

40 cl of fresh cream + 10 cl (light or whole, as desired. Here, light)

2 eggplants

Olive oil

3 cloves of garlic

Rosemary (fresh if possible but in a pot it is also good)

Sage (fresh or powdered, as desired)

Salt

basil leaf (to taste. I don't always use it)

100 g grated cheese for the gratin


Preparation 
TOTAL TIME: 50 MIN
Preparation: 30 min
Cooking time: 20 min
Step 1
Wash the aubergines and sponge them well. Cut the peduncle. Peel the garlic cloves and cut them into thin slices that you will later prick into the eggplants (or into small pieces if you prefer to sprinkle the eggplants). Wash the fresh rosemary and sponge it. Detach the needles from them.
Step 2
Cut the aubergines in half widthwise, then cut them into strips of about half a centimetre lengthwise. (You can peel them as you wish)
Step 3
Heat a frying pan (medium heat) without adding oil or fat. prick garlic slices in the eggplant slices (one or more, if you like garlic. Be careful, the taste will be discreet). Also prick the rosemary (one or two needles maximum per slice) or sprinkle the slices with dried rosemary.
Step 4
Put olive oil in a cup. Use a kitchen brush to cover the eggplant slices with it.
Step 5
Attention! Eggplants "absorb" olive oil! Do not brush several times, only once everywhere is enough!
Step 6
Heat a saucepan of salted water for the pasta. Once the water boils, add the pasta.
Step 7
Once the pan is hot, place the slices in it. Salt on both sides. When the first "batch" is finished, you can already place it in the bottom of a lightly oiled oven dish (this will be the first layer). Continue to cook the eggplants, but put the following pieces on a plate that you can cover to keep them warm.
Step 8
In a small skillet, pour the crème fraîche and heat it over medium heat, stirring occasionally to prevent it from sticking. Add at least 2 or 3 teaspoons of dried rosemary, or a good branch of needles. Mix it up. Add sage leaves (to taste). Personally, I used sage powder, half a teaspoon of powder). Keep mixing. Salt lightly.
Step 9
When it smells good and it's hot enough, pass the sauce through a sieve to remove the needles (even for dried rosemary) and leaves, then put the sauce back in the pan and continue to heat. Add half a spoonful of cornstarch, mixing with a whisk to avoid lumps. If necessary, add more. This must give a kind of thick cream. Keep the heat to a minimum.
Step 10
Drain the pasta. Put them back in their saucepan and add the sauce that you mix well so that all the pasta is coated with it. Pour half of the pasta over the first layer of eggplant in the oven dish. Put eggplants back on top and then pasta again.
Step 11
If there are enough eggplants left to cover the entire top of the dish (which would be surprising, but good), add them.
Step 12
If you have made too much sauce (for one reason or another), it is possible to add a little more on the eggplant layers.
Step 13
In a bowl, mix 10 cl of crème fraîche and 100 to 150 gr of grated gruyère cheese, salt and pepper. Arrange this mixture on top and bake for 5 to 10 minutes under the grill in the oven to gratinate.
Step 14
Enjoy a hot meal.
I add my grain of salt


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