Eggplants gratin (aubergines) (berenjenas gratinadas)

Love aubergines and this is a typical mediterranean recipe simple and delicious.

Source: My own notbook recipes

Ingredients
(4 servings)


3 tablespoons olive oil 
2 large aubergines
1/2 cup vegetable broth 
1 tablespoon all-purpose flour 
250 grams tomato sauce 
1 cup of heavy cream 
1 cup of grated gruyere cheese(or other)
 1 tablespoon butter 
1 tablespoon chopped basil
salt and pepper


Method

Preheat oven to 180°c
Heat olive oil in a very large frying pan over medium heat.
Add slices or cubes  of eggplants (aubergines) and cook by a while until they are cooked.
Add flour and stir careully.
Cook by 3 to 4 minutes.
Add broth and remove it from heat and stir to make a smooth sauce.
Back to heat and cook by 5 minutes.
And then add the tomato sauce- heavy cream-1/2 cup of cheese and chopped basil.
Season with salt and pepper and stir well.
In a large gratin dish (or individual gratin dishes) place the aubergines mix and sprinkle with the cheese and  pieces of butter.
Place the gratin on a baking sheet and bake about 20 minutes or until  the custard sets and the top is browned.Add some basil when serve.

En español

Berenjenas gratinadas