Aubergines au Gratin
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Fry the egg-plants as above;
- empty them, chop up their pulps, and add to it an equal weight of dry Duxelles (No.
- 223).
- Garnish the shells with this preparation, set them on a gratin dish, sprinkle them with raspings and a few drops of oil, and cause the gratin to form.
- Surround the egg-plants with a border of light half-glaze sauce when serving.
Plating
Cookware for this recipe
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Frying pan
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Baking dish
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Chef's knife
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Cutting board