Ingredients with Measurements:
- 2 large aubergines, sliced into rounds
- 4 large tomatoes, sliced into rounds
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add the flour to the skillet and whisk until well combined. Cook for 1-2 minutes.
4. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Cook until the sauce thickens, about 5-7 minutes.
5. Add the grated Parmesan cheese to the sauce and stir until melted. Season with salt and pepper to taste.
6. In a baking dish, layer the sliced aubergines and tomatoes, alternating between the two.
7. Pour the sauce over the vegetables, making sure to cover them completely.
8. Bake the gratin in the preheated oven for 45-50 minutes, or until the vegetables are tender and the top is golden brown.
9. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 325
Fat: 21g
Carbohydrates: 24g
Protein: 11g
Fiber: 7g
Sugar: 12g
Substitutions for ingredients:
- You can use any type of milk you prefer, such as almond milk or soy milk.
- If you don't have Parmesan cheese, you can use any other type of hard cheese.
Variations:
- Add sliced mushrooms to the gratin for extra flavor.
- Use zucchini instead of aubergines for a different twist.
- Add some chopped fresh herbs, such as basil or oregano, to the sauce for extra flavor.
Tips and tricks:
- Make sure to slice the vegetables evenly so they cook evenly.
- You can sprinkle some breadcrumbs on top of the gratin before baking for extra crunch.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gratin, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the gratin in individual ramekins for a more elegant presentation.
- Garnish with some chopped fresh herbs or a sprinkle of Parmesan cheese.
Garnishes:
- Chopped fresh herbs, such as basil or oregano
- Parmesan cheese
Pairings:
- Serve the gratin with a side salad for a complete meal.
- Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the gratin is too watery, bake it for a few more minutes to allow the sauce to thicken.
Food safety advice:
- Make sure to wash the vegetables thoroughly before slicing and using.
- Store any leftover gratin in the refrigerator within 2 hours of cooking.
Food history:
- Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve the gratin as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Savory, Tangy, Rich, Comforting, Herby