Aubergines gratinées, or Gratinated Aubergines, is a classic French dish that’s rich, flavorful, and comforting. It’s essentially eggplant baked with a delicious cheesy topping, often combined with a tomato-based sauce or béchamel for extra creaminess and flavor. Here’s a simple yet delicious recipe to make Aubergines Gratinées at home.
Aubergines Gratinées (Gratinated Aubergines)
Ingredients:
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2 medium aubergines (eggplants)
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2 tablespoons olive oil
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Salt and pepper to taste
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2 cloves garlic, minced
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1 small onion, finely chopped
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1 can (400g) crushed tomatoes (or fresh tomatoes if you prefer)
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1 teaspoon dried oregano (or fresh basil if preferred)
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1 teaspoon dried thyme
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1/2 cup grated Parmesan cheese
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1/2 cup grated mozzarella cheese (or Gruyère for a stronger flavor)
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1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions:
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Prepare the Aubergines:
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Preheat the oven to 375°F (190°C).
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Cut the aubergines (eggplants) into 1/2 inch slices (round or lengthwise).
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Salt the slices and place them in a colander for about 30 minutes to draw out excess moisture and reduce bitterness. After 30 minutes, rinse them under cold water and pat them dry with a towel.
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Sauté the Aubergines:
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Heat 2 tablespoons of olive oil in a large pan over medium heat.
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Fry the aubergine slices in batches until golden brown and softened. This should take about 3-4 minutes per side. Once done, set aside on paper towels to drain excess oil.
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Make the Sauce:
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In the same pan, add a little more oil if needed, then sauté the onion and garlic until softened and fragrant (about 2-3 minutes).
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Add the crushed tomatoes, oregano, thyme, salt, and pepper. Stir well and simmer for about 10-15 minutes to allow the sauce to thicken and the flavors to meld together. You can adjust seasoning to taste.
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Assemble the Gratin:
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Grease a baking dish with a little olive oil or butter.
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Layer the bottom of the dish with a few spoonfuls of the tomato sauce.
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Arrange the fried aubergine slices over the sauce in a single layer.
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Spoon a bit more tomato sauce over the aubergines, then sprinkle a mixture of the mozzarella and Parmesan cheeses on top.
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Repeat the layers with the remaining aubergine slices, sauce, and cheese. Finish with a generous layer of cheese on top.
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Bake:
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Place the dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden and bubbly.
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For an extra crispy top, you can place the gratin under the broiler for the last 2-3 minutes, but keep an eye on it to avoid burning.
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Garnish and Serve:
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Once out of the oven, let the gratin cool for a few minutes before serving. Sprinkle with fresh parsley for added freshness and color.
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Serve hot as a main dish or a side dish alongside meats, pasta, or a crisp green salad.
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Optional Variations:
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Béchamel Sauce: For an even creamier version, you can substitute the tomato sauce with a béchamel sauce (a white sauce made from butter, flour, and milk). Just make the béchamel separately and pour it over the aubergines before baking.
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Meat Lover’s Gratin: Add some cooked ground beef, lamb, or sausage to the tomato sauce for a heartier version of the dish.
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Vegan Version: You can skip the cheese or use vegan cheese alternatives. For the sauce, substitute butter with olive oil and add nutritional yeast to achieve a cheesy flavor.
Serving Suggestions:
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As a main dish: Serve this gratin with some crusty bread or a side of rice to soak up the sauce.
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As a side: Pair it with roasted meats, grilled chicken, or a fresh garden salad.
Aubergines gratinées is a flavorful and comforting dish that combines the savory richness of melted cheese with the earthy flavors of aubergines. It’s perfect for a cozy dinner or as a crowd-pleasing side at a gathering. Enjoy it with family and friends!
Let me know how it goes if you give this a try—do you prefer eggplant dishes in a baked format like this, or do you like them prepared differently?