Lasagna and gratin, Mediterranean

Eggplant gratin with goat cheese

If you like eggplant and goat cheese, this recipe is a must try! To avoid that the gratin becomes too watery you can salt the eggplant or slightly fry before it is used, but I prefer the more efficient method below:

Serves 5

1 onion, chopped
2 garlic cloves, crushed
800 g crushed tomatoes
1 tsp herb salt
0.5 tsp ground black pepper
700 g eggplant (about 2-3), sliced lengthwise into about 1/2 cm thick slices
400 g soft goat cheese, sliced
4-5 sprigs of basil, coarsely chopped
Oil for frying

Heat the oven to 200 °C. Heat the oil in a saucepan and fry the onion for a couple of minutes. Include the garlic the last half-minute. Add the chopped tomatoes, salt and pepper and simmer for about 15 minutes. Place a layer of eggplant slices in an ovenproof dish, followed by a layer of tomato sauce and a layer of goat cheese. Repeat this two more times and gratinate it in the oven for about 35-40 minutes, until it is bubbling and the cheese is browned. Sprinkle the gratin with basil and serve it with rocket salad with olive oil curled over.

Leave a Reply

Your email address will not be published. Required fields are marked *