Aubergine gratin recipe


I just realized that thanks to my recent addition to the library, the book of tasty potato recipes, I have two vegetarian recipes in a row (ovolácteas, everything is said) that will suit my diet very well, in which it usually having too much protein and too little vegetables and carbohydrates.

Of course, no matter how vegetarian it is, this recipe for gratin aubergines is not too “light” to say, because it has a gratin on top of the trendsetters.

Ingredients for 3 or 4 people

  • 1 eggplant, 450g of potatoes, 200g of fried tomato, 1 onion, 1 clove of garlic, 200ml of liquid cream, 1 egg, grated cheese, oil, salt and pepper

How to make aubergine gratin

Like any recipe in which the oven intervenes, its execution must be planned a little taking into account the cooking time (in this case, 35-40 minutes) so that the bull catches us and we have the diners waiting.

For the rest, the au gratin aubergines are quite easy and clean to prepare, as there is hardly anything to do beyond mounting everything on a suitable tray for the oven.

First of all, to save time, we put the potatoes to boil for 10 minutes. While they cook, we prepare the gratin, which simply consists of mixing the cream well with the beaten egg. If we have time, we brown the chopped onion and garlic in a pan with a splash of oil, to which we will then add the fried tomato.

When the potatoes are ready, we let them cool a bit, peel them and cut them into thin slices (although without going overboard). We also wash and slice the eggplant. Season everything well and proceed to assemble the tray with the different layers.

First we smear the tray with a little oil so that nothing sticks, then we place a layer of potatoes, trying to make the least holes possible, then one of aubergines on which we add half the tomato, then another of aubergines and again the tomato and finally a new layer of potatoes that we will finish with the cream sauce and beaten egg, which will lead to a very special gratin.

Finally, before baking at 225º for 35 or 40 minutes, we can grate a little cheese and grind a little pepper to give it the final touch.

Processing time | 1 hour
Difficulty | Easy


As I said, the gratin in this recipe for gratin aubergines is a bit special.Thanks to that mixture of cream and egg, it comes out a bit "tortilla-flavored" if the expression is allowed, which gives it a different texture than usual. However, surely with a more classic gratin they are also delicious.

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