EGGPLANTS : 2 RECIPES -ONE VERY EASY AND DIET -AND ANOTHER ONE MORE GOURMET WITH OPTIONS

I am not the only one to cook during the confinement, my friend Madeleine treated me to her wonderful eggplant gratin.

She gave me the recipe and this morning I was in the kitchen to make another one. But I changed a little bit the recipe she gave me 😉

Option 1 : Easy Diet & Yum

This recipe comes in the series of light and diet recipes.
Easy to make, healthy, and delicious! 

EGGPLANTS : 2 RECIPES -ONE VERY EASY AND DIET -AND ANOTHER ONE MORE GOURMET WITH OPTIONS

-Ingredients:

3 Eggplants

1 tin of tomato coulis

Breadcrumbs

Salt and Pepper

-Preparation :

-Peel the eggplants (every other time).

-Cut them into slices.

Option 1 : Easy, Diet & Yum :

Put them on a baking dish and brush them with a little oil.

Put it in the oven in very high temperature until it’s getting brown. ( 210° for 20 min approximately )

Place the aubergines in a dish and cover them with the tomato coulis: salt and pepper.

Finish it adding a little bit of breadcrumbs everywhere on your preparation.

Place in a hot oven and put on the grill for 10 to 15 minutes to brown your preparation. 

Option 2 : More Gourmet


-Fry them in a pan with a little oil. As the aubergines are browned, place them on absorbent paper to remove some of the fat. 

 -Place the aubergines in a dish and cover them with the tomato coulis: salt and pepper.

-Then another layer of aubergines, tomato coulis, salt, pepper. 

Finish it adding on the preparation mixed with parmesan and breadcrumbs

You could add between each lay some parmesan

Place in a hot oven and put on the grill for 10 to 15 minutes to brown your preparation. 

Option 3 : Variation of a Eggplants Gourmet Gratin :

For 1 gratin
– 2 eggplants
– 250 g mozzarella cheese
– 500 ml tomato coulis
– 2 level tablespoons of herbes de Provence.
– 50 g grated cheese
– 1 good pinch of salt
– 2 tablespoons of olive oil
Preheat the oven to 180 °C.
Pour the olive oil into a gratin dish and spread it over the entire surface. Cut the mozzarella into slices.
Wash the aubergines, remove the ends and cut them into fairly thin slices (about 1/2 cm thick). Place half of them in the gratin dish. Cover with half of the mozzarella, salt lightly, sprinkles with a tablespoon of herbes de Provence and sprinkle with half of the coulis.
Make a second layer with the aubergines, salt, put the other half of the mozzarella, the 2nd tablespoon of herbs and sprinkle with the rest of the coulis. 

Sprinkle with grated cheese and bake for 1 hour. 

-Sprinkle with breadcrumbs.
Place in a hot oven and put on the grill for 10 to 15minutes to brown your preparation. 

-Options :


. You can use fresh tomatoes to make the coulis: peel them (by boiling them for 5 seconds)

– Fry onions and garlic, tomatoes, salt and pepper, a pinch of sugar, thyme and let reduce.
. You could fry onion and a little garlic to incorporate it in your tomato coulis.
. As another possibility, you could as well add parmesan cheese between each layer of eggplant and mix a little parmesan cheese with the breadcrumbs on the final layer.
.And at least you could sprinkle your preparation with thyme. 

When I give a cooking class, I like to learn you how to add your own touch in the recipe. So here are some options, but you could create your own.

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