Aubergine Gratin Recipe

This aubergine gratin recipe is a delicious and hearty dish that is perfect for any occasion. With layers of sliced eggplant, creamy béchamel sauce, and melted cheese, this gratin is sure to become a new favorite for your family and friends.

Ingredients

• 2 large aubergines
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons flour
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 200°C/ Gas Mark 6.
2. Trim the stems off the aubergines. Cut them into 1/4-inch thick slices.
3. Heat the olive oil in a large skillet over medium heat. Add the minced garlic, tomato paste, oregano, salt, and black pepper. Cook for 1-2 minutes until fragrant.
4. Add the flour and stir to make a roux. Cook for 1-2 minutes until lightly browned.
5. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 5-7 minutes, until thickened.
6. Stir in the grated Parmesan cheese, reserving 1/4 cup for later. Remove from the heat.
7. Layer the aubergine slices in a greased baking dish. Pour the béchamel sauce evenly over the top.
8. In a small bowl, combine the breadcrumbs, remaining Parmesan cheese, and chopped parsley. Sprinkle over the top of the gratin.
9. Bake for 30-40 minutes until the gratin is bubbly and golden brown on top.
10. Remove from the oven and let cool for 10 minutes before serving.

Verdict

This aubergine gratin recipe is a savory and satisfying dish that is sure to please your family and friends. The creamy béchamel sauce adds richness to the dish, while the crispy breadcrumb topping adds a delightful crunch. This gratin is perfect as a main course or as a side dish to your favorite meal.

Serving Suggestions

Garnish with chopped parsley and serve hot with a side of garlic bread or a green salad to balance the richness of the dish. Enjoy!