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Рецепт Aubergine Gratin

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Порций: 6

Ингредиенты

Cost per serving $2.48 view details

Инструкции

  1. SLICE AUBERGINES diagonally about 1/2-inch thick. Throw away pcs which are all skin on one side. If using round aubergines, halve them lengthwise, then cut into 1/2 or possibly 1/4 rounds, about 1/2-inch thick. Generously cover bottom of wide skillet with oil. When warm, add in aubergine in single layer and fry till golden brown on both sides and flesh is tender. Drain on paper towels. Add in more oil, if needed, and fry rest of aubergine. Make sure oil is warm each time you add in a new batch. FOR SAUCE: Hot extra virgin olive oil in skillet and add in onion, garlic and herbs. Stir to coat onion with oil. Cook gently till onions soften, 12 to 15 min. Add in minced tomatoes, salt lightly and raise heat. Cook, stirring occasionally, till juice has evaporated and sauce is thick, about 15 min. Season to taste with salt and pepper. If tomatoes are on the acid side, add in sugar to taste to correct balance. FOR
  2. CUSTARD: Cover saffron threads with a few Tbsp. warm water and let stand a few min. In bowl, beat Large eggs and stir in ricotta cheese, lowfat milk and Parmesan cheese. Season with salt and pepper, then stir in saffron with liquid. FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of aubergine slices, slightly overlapping. Season with salt and pepper, scatter half the basil, add in Gruyere. Make another basil-aubergine layer. Cover with rest of the tomato sauce. Pour custard over the top. Preheat oven to 350F and bake 40 min or possibly till custard sets and is a delicate golden. Remove from oven and allow to rest a few min before serving.

Nutrition Facts

Amount Per Serving %DV
Serving Size 319g
Recipe makes 6 servings
Calories 294  
Calories from Fat 179 61%
Total Fat 20.15g 25%
Saturated Fat 8.41g 34%
Trans Fat 0.0g  
Cholesterol 110mg 37%
Sodium 259mg 11%
Potassium 578mg 17%
Total Carbs 13.28g 4%
Dietary Fiber 2.5g 8%
Sugars 7.93g 5%
Protein 16.53g 26%
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