Eggplant gratin, tomatoes, onions

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Eggplant gratin, tomatoes, onions

Eggplant gratin, tomatoes, onions

Eggplant gratin, tomatoes, onions
Eggplant gratin, tomatoes, onions

Number of people

1 eggplant

3 tomatoes

2 onions

1 egg

20 cl of fresh cream

1 handful of flour (about 30 g)




Herbs of Provence


10 cl olive oil

150 g grated Gruyère cheese

Preparation: 40 min
Cooking time: 20 min
Step 1
Peel the eggplant and tomatoes, dice them, salt them to make them drain (30 minutes).
Step 2
Peel the onions and fry them in a non-stick pan (brown them, adding a little water to the cooking).
Step 3
Add the drained tomato cubes to the paper towel and then the eggplant pieces.
Step 4
Season with salt, pepper and sprinkle generously with herbs and spices.
Step 5
Add 10 cl olive oil, simmer, covering the pan and stirring occasionally (add a little water if necessary), for about 20 minutes.
Step 6
In a bowl, beat the egg, add a little Provençal herbs, liquid fresh cream and flour. Mix well.
Step 7
Let the contents of the pan cool, then add the fresh egg-cream mixture while stirring.
Step 8
Pour into an ovenproof dish, cover with Gruyère cheese and bake for 20 minutes or until the dish is browned.
Step 9
Serve hot, or cold the next day with grilled meats, for example.
Author's note
This dish can be transformed into a main course by increasing the quantities and adding meat (ham or ground steak). It can also be garnished with garlic!

I add my grain of salt

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