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–+ servings
A baking dish filled with orange and white melted cheese on red and white vegetables.

Mediterranean Eggplant Recipe - Aubergines Au Gratin

Judith Coates
This is a famous eggplant dish, layered with tender aubergine, fresh tomatoes, herbs, and a golden crown of cheese. It's a great dish to serve as a starter and can be served either hot or cold or with your favorite roast poultry and meat dishes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course dinner recipe, Side Dish
Cuisine French
Servings 4

Equipment

  • Sharp knife
  • Colander
  • heavy-bottomed pan
  • Casserole dish or individual gratin dishes
  • Serving spoon
  • Optional: vegetable slicer for even cuts

Ingredients

  • 2 eggplants medium aubergines
  • 6 tomatoes medium
  • 1 onion finely chopped
  • 2 tablespoons olive oil
  • 2 sprigs parsley
  • 1 sprig thyme
  • 1 sprig basil
  • Salt and black pepper
  • 1 cup Parmesan grated - or any hard cheese

Instructions
 

  • Turn on the oven to 375°F/191°C/Gas 5 Moderate/Moderately Hot
  • Wash aubergines and slice them length-ways.
  • Sprinkle with salt and place in a colander (place a plate on the top of them with a weight on this. This will allow the excess water to run out)
  • Plunge the tomatoes into boiling water for a few minutes and then peel and chop them.
  • Pour the oil into a heavy-bottomed pan and sweat the onions and tomatoes with the herbs for about 15 minutes.
  • You can now either rub the tomatoes through a sieve or blend them in a processor.
  • Season your tomato puree (now called tomato coulis) with salt and pepper to taste.
  • Rinse the aubergine slices and dry them with paper towel or a clean tea towel.
  • Saute the aubergine slices in olive oil until golden brown.
  • Place them in individual dishes and pour the tomato coulis over the top.
  • Sprinkle with grated cheese and place in the oven until golden brown, approximately 10-15 minutes.
  • Let your dish sit for 5 minutes, now it is ready to serve.
  • It can be served hot as a first course or as an accompaniment with your favorite roast meat or chicken dishes.
  • It is also good served cold.

Notes

  • Use a slicing tool if you have one to cut all the vegetables for this recipe the same thickness, which will help the dish to bake evenly throughout.
 

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Nutrition

Calories: 206kcalCarbohydrates: 24gProtein: 13gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 478mgPotassium: 1031mgFiber: 10gSugar: 14gVitamin A: 1860IUVitamin C: 33mgCalcium: 345mgIron: 1mg
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