Rata­touille gratin

Friday - - Recipe Cards -

Prep time: 10 mins Cook­ing time: 40 mins Serves 6

350g aubergines, sliced 1-2 tbsp salt 6 tbsp olive oil, plus ex­tra for driz­zling 1 large onion, sliced 3 gar­lic cloves, chopped 125g mush­rooms, sliced 450g cour­gettes, sliced 680g toma­toes, quar­tered 2 tbsp chopped fresh thyme 2 tbsp chopped fresh mar­jo­ram 450g pota­toes, peeled and sliced 25g Parme­san, freshly grated 5-6 sprigs fresh rose­mary

METHOD

1 Place aubergine slices in a colan­der and sprin­kle with salt. Leave to stand for 10 min­utes to draw out the bit­ter juices. Rinse thor­oughly with cold wa­ter and dry with kitchen paper.

2 Pre­heat oven to 220°C. Heat oil in a large fry­ing pan and add onion and gar­lic. Cook over high heat for 5 min­utes un­til soft­ened but not browned. Add aubergine slices, mush­rooms and cour­gettes and fry for 5-8 min­utes un­til they start to soften.

3 Stir in toma­toes and herbs and cook for a fur­ther 5 min­utes. Sea­son with salt and black pep­per and spoon into a large oven­proof dish.

4 Ar­range potato slices over veg­eta­bles so they over­lap. Sprin­kle with Parme­san and driz­zle with oil. Scat­ter rose­mary on top.

5 Bake in oven for 20 min­utes un­til top is crisp and golden and rata­touille is bub­bling. Serve im­me­di­ately.

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