Eggplant and Mushroom Gratin
Pane-bistecca
An eggplant and mushroom gratin is a real treat. It can be enriched with all kinds of ingredients; I simply used up all the leftovers I had.
Instead of making moussaka, which is made with béchamel sauce and meat, I used mushrooms in a herb sauce. Since I still had a few potatoes, I put them in the bottom of the gratin. Sprinkled with lots of cheese and baked, it’s a delicacy!
Instead of making moussaka, which is made with béchamel sauce and meat, I used mushrooms in a herb sauce. Since I still had a few potatoes, I put them in the bottom of the gratin. Sprinkled with lots of cheese and baked, it’s a delicacy!
Ingredients
3 large Eggplants
3 small Potatoes
500 g Mushrooms
3 Garlic cloves, chopped
Salt and Pepper
Chili Flakes
Paprika
Italian Herbs
20 g Butter
Olive Oil
½ Bunch Parsley, chopped
4 tbsp Cottage Cheese
Cream
grated Cheese
Instructions
1
Step 1
Peel the potatoes and grate them directly into a greased gratin dish.
2
Step 2
Slice the eggplants and fry them in olive oil until brown on both sides.
3
Step 3
Slice the mushrooms.
4
Step 4
Melt the butter in a large pan and fry the garlic. Add the mushrooms and season well. Mix in the parsley and fry until the water has evaporated.
5
Step 5
Now add the cottage cheese and a little cream and allow to melt. Simmer briefly.
6
Step 6
Now place a layer of eggplant on top of the potatoes, then pour the mushrooms over it and cover with another layer of eggplant.
7
Step 7
Sprinkle generously with grated cheese, add a little more cream if desired, and bake in the oven at 180°C for 40 minutes.
Notes
More Eggplant Recipes
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Fein!
Auf dem Bild werden die Kartoffeln fein gehobelt (was ich auch vermutet habe), nicht geraffelt!
Richtig, wird korrigiert.
Danke
Wilma