Aubergine gratin

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Preparation

400 g plum tomatoes, chopped
1 clove of garlic
1 tbsp olive oil
Oregano
Thyme
Salt
Pepper
Crush the plum tomatoes in a bowl with a fork. Crush and add the garlic. Stir in the herbs and olive oil. Season with salt and pepper.
2 aubergines
Top and tail the aubergines and cut into 1 cm thick slices.
100 g grated cheese
Spread a little tomato sauce over the bottom of the greased porcelain dish. Lay half of the aubergine slices on top, then cover with the remaining tomato sauce. Lay the rest of the aubergine slices on top. Sprinkle with cheese.
(Pre-)heat cooking space to 200°C with Hot air humid
Put the porcelain dish on to the wire shelf in the preheated cooking space. Bake.
Put the food in
Hot air humid 200°C for 35 Mins
  • Wire shelf
  • Porcelain dish ⅓ GN, depth 65 mm
Quantity Ingredient
Oregano
1 clove of garlic
100 g grated cheese
Pepper
1 tbsp olive oil
400 g plum tomatoes
Thyme
2 aubergines
Salt

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