BAUMANIERE'S EGGPLANT GRATIN (D'AUBERGINES BAUMANIERE)
Steps:
- Preheat the oven to 450 degrees.
- Prepare the eggplants: Peel and cut each eggplant lengthwise into slices one-eighth-inch thick. Use a pastry brush to brush the slices on each side with olive oil and place them on an oiled baking sheet. Bake until light brown on one side, five to 10 minutes. Turn and bake until light brown on the other side, about five more minutes. Check the eggplant frequently and remove the slices to a plate as they brown.
- Assemble the gratin: Cover the bottom of a shallow, five-cup porcelain gratin dish with a thin layer of tomato sauce. Sprinkle with minced herbs and cover with a layer of eggplant slices. Season lightly with salt and pepper. Continue in this manner until all of the ingredients are used, ending with a layer of tomato sauce.
- Bake until crispy and bubbly, about 30 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 876 milligrams, Sugar 11 grams
EGGPLANT GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
- Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
EASY EGGPLANT GRATIN
You may be surprised that eggplant gratin is this quick and easy to put together.
Provided by MSTRECKE
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes.
- Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
- Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet.
- Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 25.7 g, Cholesterol 75.6 mg, Fat 9.4 g, Fiber 12.3 g, Protein 12.7 g, SaturatedFat 4.7 g, Sodium 469.2 mg, Sugar 11 g
FRENCH TIAN D' AUBERGINES - GRATIN OF AUBERGINES/EGGPLANT
Serves four people as a main course, or six to eight people as an accompaniment or starter. A Tian is a traditional ovenproof terracotta clay dish - usually oval - which is used extensively in the south of France. Many dishes are named after this dish in which they are cooked, and this is one of them. This wonderful dish with the essence of Summer from the S.W. of France can be served hot or tepid as a main course, with a tossed green salad & crusty French bread, or as an "Amuse Gueule" with aperitifs - the literal French translation is a snack to "amuse the mouth" for the main course which follows! You can make the fresh tomato sauce yourself, but most French housewives use the readily available & superb tinned & chopped tomatoes for ease & convenience; this speeds up the preparation of the dish considerably. The béchamel type sauce would be made with "Brousse" in France - strained Cottage cheese is a good alternative. A large Aubergine would be about 500g each.
Provided by French Tart
Categories Lunch/Snacks
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F/230 C or Gas Mark 8.
- Lightly grease the Tian or an oven proof dish with olive oil.
- Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
- Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
- Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
- Now you can start to assemble the Tian - start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
- Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 - 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.
Nutrition Facts : Calories 373, Fat 22.5, SaturatedFat 12.9, Cholesterol 175.3, Sodium 702.3, Carbohydrate 29.3, Fiber 10.2, Sugar 13.9, Protein 18.4
LIGHTER EGGPLANT GRATIN
This light and easy version of eggplant gratin uses 1% milk and light butter - but tastes like true creamy, cheesy gratin!
Provided by bananalia
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h8m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat sherry and olive oil in a large skillet over medium-high heat until bubbling. Add shallot, garlic, and red pepper flakes. Saute until fragrant, about 2 minutes. Add eggplant, zucchini, and red bell pepper. Saute, stirring frequently, until pepper is soft, 8 to 10 minutes. Remove from heat. Add basil, salt, and pepper.
- Melt margarine in a saucepan over medium heat. Add flour; season with salt and pepper. Whisk rapidly until smooth, about 1 minute. Add milk. Bring to a boil; stir until thickened, about 2 minutes. Reduce heat to medium-low. Add 1/4 cup cheese blend and stir until melted. Toss eggplant mixture in the cheese sauce; transfer to a nonstick baking pan.
- Bake in the preheated oven for 15 minutes. Top evenly with remaining 3/4 cup cheese blend; continue baking until set, about 15 minutes more.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 20.4 g, Cholesterol 24.7 mg, Fat 18 g, Fiber 3.7 g, Protein 11.1 g, SaturatedFat 7 g, Sodium 596.1 mg, Sugar 3.9 g
EGGPLANT GRATIN
Categories Side Bake Steam Vegetarian Quick & Easy Casserole/Gratin Parmesan Eggplant Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer set over boiling water steam the eggplant, covered, for 10 minutes, or until it is tender, transfer it to a colander, and let it drain 5 minutes. In a bowl toss together the eggplant, the onion mixture, 1/3 cup of the parsley, and the salt and pepper to taste and spread the mixture in a greased 3-cup shallow baking dish. In a small bowl stir together the Parmesan, the bread crumbs, and the remaining 2 tablespoons parsley, sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon oil. Bake the gratin in the middle of a preheated 400°F. oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges.
EGGPLANT GRATIN
From Barefoot Contessa's Food Network television show. The episode was entitled "Memory Lane".
Provided by Juenessa
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat about 1/8-inch of olive oil in a very large frying pan over medium heat.
- When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters!
- Transfer the cooked eggplant slices to paper towels to drain.
- Add more oil, heat, and add more eggplant until all the slices are cooked.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
- Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
- Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned.
- Serve warm.
Nutrition Facts : Calories 358.9, Fat 20.8, SaturatedFat 11.3, Cholesterol 158.7, Sodium 803.5, Carbohydrate 22.2, Fiber 7.5, Sugar 10.2, Protein 22.3
AUBERGINE, POTATO & GOAT'S CHEESE GRATIN
This healthy aubergine gratin makes a moreish side dish with lamb but can be eaten veggie as well
Provided by Diana Henry
Categories Dinner, Main course, Side dish
Time 1h25m
Yield 6-8 as a side dish, 4-6 as a main course
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat 11 /2 tbsp of olive oil in a frying pan and cook the aubergines in batches, browning on both sides, then lower the heat and cook until they are soft. You will need to add more olive oil as you cook, but try not to add too much. (Roast the aubergines if you prefer - brush them with olive oil, place on baking sheets and cook for about 15 mins. I just like the texture better if they are fried for this.) Season them while they're cooking. As each batch is ready, remove from the pan and lay them on a double layer of kitchen paper.
- Heat another 1 tbsp of oil in the pan and add the onions. Cook over a medium heat until softening, about 10-12 mins, then add the garlic and cook for another few mins.
- Slice the potatoes very, very finely. It's best to do this on a mandolin if you have one - it takes more work (and a lot more time) to cut them with a knife.
- Brush the bottom of a gratin dish with olive oil, and arrange the vegetables in layers. Start with half the potatoes, then half the aubergine, onions and tomatoes. Sprinkle the thyme, lemon zest, goat's cheese, olives and seasoning, along with little drizzles of olive oil on the layers as you go. Add another layer of aubergine, onions and tomatoes, again adding the other ingredients as you go. Finish with the rest of the potatoes, arranging them neatly on top. Brush with olive oil and bake for 45 mins. The gratin should be soft, the potatoes tender and the top golden.
Nutrition Facts : Calories 238 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
EGGPLANT AU GRATIN
From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack., Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 287 calories, Fat 18g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 15g protein.
More about "baumanieres eggplant gratin daubergines baumaniere food"
GRATIN VS EGGPLANT - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
EGGPLANT GRATINATE - COOKING WITH NONNA
From cookingwithnonna.com
EGGPLANT GRATIN (PAPETON D'AUBERGINES) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EGGPLANT GRATIN - RECIPES | COOKS.COM
From cooks.com
29 EGGPLANT RECIPES YOU NEED TO TRY THIS SUMMER | FOOD & WINE
From foodandwine.com
EGGPLANT GRATIN -A FRENCH CLASSIC DISH - GIANGI'S KITCHEN
From giangiskitchen.com
OUSTAU DE BAUMANIèRE - BAUMANIERE.COM
From baumaniere.com
SPICY EGGPLANT GRATIN RECIPE - CHRIS BEHR | FOOD & WINE
From foodandwine.com
D'AUBERGINES BAUMANIERE (BAUMANIERE'S EGGPLANT GRATIN ...
From diningandcooking.com
RECIPE - EGGPLANT GRATIN - LCBO
From lcbo.com
BAUMANIERES EGGPLANT GRATIN DAUBERGINES BAUMANIERE RECIPES
From tfrecipes.com
INA GARTEN - EGGPLANT GRATIN CALORIES, CARBS & NUTRITION ...
From myfitnesspal.com
EGGPLANT GRATIN RECIPE - SUMMARIZED BY PLEX.PAGE | CONTENT ...
From plex.page
BAKED EGGPLANT GRATIN - PALEO, LOW CARB, THM S - JOY ...
From joyfilledeats.com
EGGPLANT GRATIN UZèS (GRATIN D'AUBERGINES UZèS) RECIPE ...
From eatyourbooks.com
STUFFED EGGPLANT AU GRATIN - PREMIèRE MOISSON
From premieremoisson.com
EASIEST WAY TO MAKE HOMEMADE EGGPLANT GRATIN | THE ...
From alanabi.store
EGGPLANT AND TOMATO GRATIN - BIGOVEN.COM
From bigoven.com
BAUMANIERES EGGPLANT GRATIN DAUBERGINES BAUMANIERE BEST ...
From cookingtoday.net
BAUMANIERE'S EGGPLANT GRATIN - RECIPE | COOKS.COM
From cooks.com
EGGPLANT GRATIN {VEGAN} - THEVEGLIFE
From theveglife.com
MINI EGGPLANT AU GRATIN {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
EGGPLANT GRATIN RECIPE | INA GARTEN | FOOD NETWORK
From ontherocks.top
EGGPLANT GRATIN INA GARTEN RECIPE - FOOD NEWS
From foodnewsnews.com
GRATIN DAUBERGINES BCHAMEL RECIPES
From tfrecipes.com
EGGPLANT GRATIN STOCK PHOTO. IMAGE OF GRATIN, FOOD, SLICES ...
From dreamstime.com
MICHELIN STAR RESTAURANT PROVENCE - OUSTAU DE BAUMANIèRE
From baumaniere.com
HAM EGGPLANT GRATIN ROLLS - CRUNCH CULTURE
From culture-crunch.com
EGGPLANT GRATIN - A FRENCH CLASSIC DISH - GIANGI'S KITCHEN
From giangiskitchen.com
EGGPLANT GRATIN (GRATIN D'AUBERGINES, PROVENCAL) - ANDREA ...
From andreasrecipes.com
EGGPLANT GRATIN RECIPE | EAT SMARTER USA
From eatsmarter.com
EGGPLANT GRATIN | RECIPE | FOOD NETWORK RECIPES, GRATIN ...
TOMATO, AUBERGINE AND COURGETTE GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE - EGGPLANT GRATIN
From lcbo.com
FINDING HEALTHY FAST FOOD, EGGPLANT GRATIN | EXOTIC RECIPES
From internocasa.link
GRATIN DAUBERGINES A LALGERIENNE - PLAIN.RECIPES
From plain.recipes
HERE'S A GREAT RECIPE FOR AN EGGPLANT GRATIN. NOW TO BE ...
From pinterest.ca
AUBERGINES BAYILDI (GRATIN OF STUFFED EGGPLANT) | FOOD ...
From pinterest.com
AUBERGINE (EGGPLANT) & COURGETTE (ZUCCHINI) GRATIN : FOOD
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love