Eggplant and zucchini gratin

Eggplant and Zucchini Gratin

A delicious and healthy recipe

Here's a tasty eggplant and zucchini gratin recipe that will not only delight your taste buds, but will also bring a healthy touch to your table. This recipe can be an excellent choice for a light dinner, but also a dish that can impress at any festive meal.

A bit of history

Gratin is an ancient culinary technique used to create baked dishes covered in a crusty coating, usually cheese or breadcrumbs. This method not only looks appetizing but also gives a wonderful texture. Eggplants and courgettes are versatile vegetables that have been used for centuries in different cultures, are nutrient-rich and very tasty.

Preparation time

- Preparation time: 20 minutes
- Baking time: 35-37 minutes
- Total time: 55-57 minutes
- Number of servings: 4 servings

Ingredients

- 1 medium eggplant
- 2 medium zucchini
- 50 g butter (for a rich taste)
- 100 ml olive oil (for extra flavor)
- 500 g yoghurt (a large commercial glass)
- Salt (to taste)
- Pepper (to taste)
- 50 g breadcrumbs (for a crispy crust)

Step by step instructions

1. Preparing the vegetables:
- Start by thoroughly washing the eggplant and zucchini. It is important to remove any impurities as they can affect the final taste of the dish.
- Peel the vegetables, alternating one row at a time. This method not only adds an interesting look but also makes the vegetables easier to digest.
- Cut aubergines and courgettes into not very thick rounds, about 1 cm. They will cook evenly and absorb the flavors from the sauce.

2. Salting the vegetables:
- Put the rounds in a plastic colander and dust them with salt. This step is essential as it helps remove water from the vegetables, preventing an overly watery gratin. Let the vegetables drain for about 15 minutes.

3. Prepare the dish for the oven:
- While the vegetables are draining, take an oven-proof dish and grease it with soft butter. This will help prevent the vegetables from sticking to the dish and will add a delicious flavor.
- Sprinkle the breadcrumbs over the bottom and sides of the dish, making sure they are evenly distributed. The breadcrumbs will create a crispy crust that will perfectly complement the soft texture of the vegetables.

4. Arranging the vegetables in the dish:
- Place the eggplant slices in the center of the dish, overlapping them slightly. This will give a nice appearance and ensure even cooking.
- Around the edges, arrange the zucchini slices. This color contrast will make the dish look even more appetizing.

5. Making the yogurt sauce:
- In a bowl, whisk the yogurt with salt and pepper to taste. You can add other spices such as garlic powder or herbs for extra flavor.
- Pour the yogurt mixture evenly over the vegetables, making sure all slices are well coated.

6. Baking:
- Preheat the oven to 200°C.
- Place the dish in the oven and bake for 30 minutes. The vegetables will brown nicely and the yogurt will turn into a creamy sauce.

7. Finalizing the gratin:
- After the 30 minutes, carefully remove the dish from the oven. Sprinkle the chopped cheese on top and return the dish to the oven for another 5-7 minutes. The cheese will melt and form a golden and appetizing crust.

8. Serving:
- Serve the gratin warm, alongside a fresh salad or, for added flavor, garlic mujala. This dish is perfect as both a main course and a side dish.

Practical tips

- Choosing vegetables: Choose fresh aubergines and courgettes with smooth, blemish-free skin. They will taste much better.
- Recipe variations: You can add other vegetables such as tomatoes or peppers to create a richer gratin. You can also replace the yogurt with cream or ricotta cheese for a different texture.
- Tips for a perfect gratin: Make sure the vegetables are well drained. If you want a heartier gratin, you can also add minced meat or tofu between the layers of vegetables.

Nutrition facts

This aubergine and courgette gratin is a great choice for those who want to maintain a healthy lifestyle. Eggplant is rich in antioxidants and zucchini contains fiber and essential vitamins. Yoghurt adds beneficial probiotics for digestion and cheese provides calcium.

- Calories: About 150-200 calories/serving, depending on the amount of cheese used.
- Nutritional benefits: This is rich in vitamins A, C, and K, as well as essential minerals, making it an excellent choice for a balanced diet.

Frequently Asked Questions

1. Can I use other types of cheese?
Yes, you can experiment with different types of cheese, such as mozzarella, feta or parmesan, to achieve distinct flavors.

2. How can I store leftovers?
The gratin can be refrigerated, covered, for 2-3 days. You can reheat in the oven or microwave before serving.

3. Is this recipe vegetarian?
Absolutely! It's perfect for vegans, but you can adjust the ingredients to suit your preferences.

Serving and combinations

This aubergine and courgette gratin goes perfectly alongside a rocket salad with cherry tomatoes and lemon dressing. A glass of dry white wine would also complement the meal beautifully.

I invite you to enjoy this simple recipe, but full of delicious flavors and inviting aromas. Enjoy!