Recipe au gratin eggplant of of 26-06-2016 [Updated on 05-07-2016]
The au gratin aubergines they are a simple but tasty, colorful and tasty summer side dish, perfect to bring a little sparkle to your table. In the recipe I used, to flavor the aubergines I put breadcrumbs, cheese, tomatoes cut into small pieces and aromatic herbs (I used marjoram and parsley). A round of oven and you will bring to the table a really appetizing dish to be served simply as starter. This morning we wake up early, we have prepared a bag on the fly and we are going to the beach, it's true, we have to walk an hour to find a beach that satisfies us, but to please the house puppy we gladly make the trip :) recipe today and I wish you a happy Sunday: *
How to make gratin aubergines
Wash the aubergines and cut them into round slices about 1 cm thick (if, like me, you have aubergines that are a little thin, cut them a bit at an angle to have more hail slices).
Arrange them on a plate, add salt, cover with a second plate, put a weight on top (I used a pot full of water) and let drain for at least 15 minutes.
Meanwhile, prepare the dressing.
In a bowl, combine breadcrumbs, cheese (I used pecorino, but you can use whatever you want), a pinch of salt and pepper, chopped parsley and marjoram.
Wash the cherry tomatoes and cut them into very small cubes.
Also add the cherry tomatoes and at least 3 tablespoons of oil and mix until a homogeneous mixture is obtained.
Take the aubergines, squeeze them gently and arrange them on a baking sheet lined with parchment paper.
Spread the filling on the aubergine slices, pressing lightly with your fingers to make it stick.
If you want you can add a little more oil.
Bake at 200 ° C in a preheated convection oven and cook for about 25 minutes or until golden brown.
Serve the aubergines au gratin hot, warm or cold, depending on your taste.