- For 4 servings:
- 2 large eggplant;
- 6 garlic cloves;
- 3-4 medium tomatoes;
- 50-80g grated parmesan cheese;
- 1 tsp tomato paste; a
- few basil leaves; a
- little milk
- olive oil;
- pepper and salt to taste.
Muddle the garlic in a mechanical davilla. If she’s not there, use the flat side of the knife for that. Crushed garlic needs to be fried directly in the skin in a small amount of olive oil. Add onion rings to it.
Drow into the pan slashed tomatoes and simmer for 15 minutes over a low heat. Pepper and salt. If the tomatoes aren’t juicy enough, add some vegetable broth or plain water to the pan.
Clean the eggplant from the skin, cut with circles. Strike them with a knife with a “net” and salt them.
If the eggplant is bitter, you can do the following to get rid of the unpleasant taste. Cover the vegetables with a napkin and splash it with milk. As you should press the eggplant and let them lie so for ten minutes. During this time vegetables will let juice, with which bitterness will go away.
Discuss and pepper the eggplant. Send them to a preheated pan with garlic, onions, tomatoes and olive oil. When they make friends on one side, turn them over and sprinkle with grated parmesan.
While the eggplant is roasted, shift some of the extinguished tomatoes to another pan, evaporate the excess liquid and add the tomato paste.
Grease the mold for baking with oil. Put the stew tomatoes on its bottom. The roasted aubergines are laid on top of the nachlest.
Remains stew tomatoes wipe through a sieve and the resulting liquid pour over the eggplant. Salt, pepper and plentifully sprinkle with cheese. Send the dish to a preheated to 220OS oven and bake until the ruddy crust appears.
Before serving, garnish the gratin with thyme or any other fresh greens.