Potato and eggplant gratin
Potato and eggplant gratin is layers of fried eggplant and mashed potatoes with red sauce, white sauce and mozzarella sprinkles, placed in the oven and served.
Preparation time 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Ingredients
1 large eggplant
salt to taste
frying oil
1 large boiled potato
pinch of salt
1 tablespoon butter
shredded mozzarella
To prepare the red sauce:
3 tablespoons olive oil
½ finely chopped onion
1 clove minced garlic
1 cup tomato juice
pinch of salt
pinch of black pepper
½ teaspoon sugar
1 teaspoon dried basil
To prepare the white sauce:
1 cup milk
2 tablespoons of starch
1 tablespoon butter
pinch of salt
pinch of nutmeg
½ teaspoon white pepper
2 tablespoons shredded mozzarella
How to prepare
Peel the eggplant, sprinkle it with salt, and leave it for about ten minutes, until the water is drained.
Dry the eggplant well and heat the oil and fry it on both sides until it changes color, then cut it in half and set it aside.
Put olive oil, onions and garlic in a pan and stir a little, then add tomato juice, a pinch of salt, sugar, black pepper and dried basil, and stir for two minutes until the sauce is thickened.
Put the milk, starch and butter in a saucepan and stir, then put it on the fire while continuing to stir until the mixture becomes thick.
Add salt, white pepper, nutmeg and mozzarella grate and stir well.
Put the boiled potatoes in a bowl, add salt and mash it well, then add the butter and stir.
In a Pyrex dish, put a layer of red sauce, then eggplant, then red sauce, then a layer of potatoes and a sprinkle of mozzarella.
Then a layer of eggplant, then red sauce, then potatoes, and finally white sauce and mozzarella sprinkle.
Put the dish in the oven at 180 degrees with the grill running for about 25-30 minutes.
Remove the potato and eggplant gratin from the oven and it is ready to be served.
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