Eggplant, tomato and beef gratin

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Eggplant, tomato and beef gratin

Eggplant, tomato and beef gratin

Number of people

2 eggplants

2 chopped steaks

2 cans of crushed tomatoes

Tomato concentrate

Fresh thyme

Fresh basil

100 g grated Gruyère cheese

Grated Parmesan cheese

1 onion

2 cloves of garlic

Olive oil



Preparation: 20 min
Cooking time: 25 min
Step 1
Peel and cut the aubergines into pieces. Peel and slice the onion and garlic. Chop the basil.
Step 2
In a frying pan, sweat the onions and cook them until they become slightly translucent. Add the garlic and brown. Add the meat and brown. Salt and pepper.
Step 3
In a wok or skillet, mix the aubergines, crushed tomatoes and 2 tablespoons of tomato paste. Add the thyme without the sprigs and chopped basil.
Step 4
Season with salt and pepper.
Step 5
Preheat your oven to 200°C (thermostat 6-7).
Step 6
In an ovenproof dish, make a first layer of meat.
Step 7
Make a layer of grated cheese and parmesan cheese. Spread the eggplant mixture on top. Repeat a layer of parmesan cheese / gruyère.
Step 8
HOP! Bake in the oven for 25 minutes, until the cheese is well browned and the eggplants are melting.
Step 9
Serve with a nice salad, such as lamb's lettuce.
I add my grain of salt

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