Aubergine Gratin
Posted: 17 August '09 by Niall
Aubergine Gratin
Here’s a short recipe from Ina Garten, the “Barefoot Contessa”. We’ve added bechamel, mainly because Kelly loves it..
You can view the slideshow hereImage 1Image 2Image 3Image4
Ingredients
The Aubergines
- Good olive oil
- 2 Aubergines, unpeeled and sliced 1/2-inch thick
- 1 Onion, Chopped
- 2 Cloves of Garlic, minced
- A good pinch of Ground Black Pepper
- 1 Tin of Chopped Tomatoes
- 1 Tube of Tomato Paste
The Bechamel
- 25g butter
- 25g flour
- 300ml milk
- Pinch of ground nutmeg
To finish:
- 1/2 Cup of Mature Cheddar, grated
- 1/2 Cup of Parmesan, grated
- Rocket lettuce leaves
- A splash of pepper-y olive oil
- Juice of half a lemon
- A fresh baguette
Cooking Method
The Aubergine Base:
- Preheat the oven to 250 degrees F.
- Salt the aubergines to extract the extra moisture and leave for 10 minutes
- In a saucepan, add the olive oil, the minced garlic, and the chopped onion – place over a low heat and allow to sweat until translucent
- Add the tin of tomatoes and a good squirt of tomato paste – allow to simmer over a very low heat
- Brush the salt off of the aubergine slices with a sheet of kitchen-towel
- In a separate frying pan, heat the oil over a medium heat
- Add the aubergine slices in batches of 4 or 5, allowing them to brown on each side before removing them and adding more
- With the aubergines fried, line a casserole dish with the aubergines
- Spread the marinara sauce thinly over the aubergines
The Bechamel:
- In one saucepan. add the butter and place over a low heat.
- In a second saucepan, add the milk and nutmeg, warming the milk until it is just shy of boiling point.
- Reducing the heat completely When the butter has melted, add the flour and mix together, until you have a thick paste (similar to play-doh).
- Add a third of the milk to the play-doh, whisking to prevent any lumps forming – then add the rest of the milk a third at a time, whisking as you go. You want to get a smooth sauce.
- Allow the sauce to cook out for another minute before removing from the heat.
Cooking the Gratin:
- Spoon the bechamel over the aubergine base
- Sprinkle the top with the cheddar cheese and parmesan
- Place the gratins on a baking sheet and bake for 20 to 25 minutes or until the bechamel sets and the top is browned.
To Serve:
- Spoon a portion of the aubergine gratin onto a plate
- Place the rocket into a bowl, add the olive oil and lemon juice, tossing the leaves lightly
- Add the rocket to your plate, along with a portion of the baguette.
We’d also recommend the San Valentin Garnacha to compliment this delicious meal.
Tags: aubergines, french food, ina garten, recipe, vegetarian
Categories: Recipes
