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🍽️ Crispy Aubergine and Tomato Gratin

428 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 8 tomatoes
• olive oil (for frying)
• salt
• pepper (from the mill)
• 200 ml heavy cream
• 3 eggs
• 60 g grated cheese (e.g. Gruyère)
• nutmeg
• 50 g grated Parmesan

Instructions

1. 1. Wash the aubergines thoroughly.
2. 2. Cut off the hard ends on both sides.
3. 3. Slice the aubergines into even rounds.
4. 4. Sprinkle the slices with salt and let them sit for about 30 minutes to draw out the bitter water.
5. 5. Preheat the oven to 180 degrees Celsius fan-forced.
6. 6. Hold the tomatoes briefly over boiling water to loosen the skin.
7. 7. Immediately plunge the tomatoes into cold water to stop the cooking process.
8. 8. Peel the loosened skin off the tomatoes.
9. 9. Cut the peeled tomatoes into quarters.
10. 10. Remove the core from the tomato pieces.
11. 11. Rinse the salted aubergine slices under running water.
12. 12. Pat the aubergines dry with a kitchen towel.
13. 13. Heat some oil in a frying pan.
14. 14. Fry the aubergine slices in batches until golden brown on both sides.
15. 15. Season the fried aubergines with salt and pepper.
16. 16. Arrange the aubergine slices in a gratin dish in an overlapping pattern.
17. 17. Distribute the prepared tomatoes between the aubergine layers.
18. 18. Whisk the cream with the eggs and the grated Greyerzer cheese.
19. 19. Season the cream mixture with salt, pepper, and grated nutmeg.
20. 20. Pour the cream mixture evenly over the vegetables in the dish.
21. 21. Sprinkle grated Parmesan over the top.
22. 22. Bake the gratin for about 30 minutes in the oven until golden brown.

Nutrition per serving

• kcal: 428
• Protein: 17 g · Fett/Fat: 36 g · Carbs: 10 g