Aubergine gratin

Huile d'olive de Provence PDO
Intense flavour
Gratin d'aubergine
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Vegetarian Gluten-free Summer

Ingredients

A PDO
For 4 personnes
  • 3 aubergines (medium to large)
  • 1 ball of mozzarella
  • 30 g Parmesan
  • 40 cl tomato purée
  • 10 cl vegetable stock (or chicken stock)
  • 3 c. à soupe Provençal olive oil PDO
  • 1 lemon juice
  • Salt (pepper)
  • Espelette chilli PDO
  • Herbes de Provence

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous, raw artichoke aromas, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf.Or try an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO... or a French olive oil of the Aglandau or Bouteillan variety, Picholine...

Instructions

  • Preheat the oven to 180°C.
  • Wash and peel the aubergines, then slice them lengthways. Arrange them on 2 baking trays.

  • Mix together the lemon juice, 2 tablespoons of PDO Provençal olive oil, a pinch of salt, 3 twists of freshly ground pepper and a pinch of Espelette pepper. Brush the aubergines with the mixture, sprinkle with herbes de Provence, then bake in the oven for about 15 minutes.

  • Pour a tablespoon of olive oil into the bottom of a gratin dish, then arrange the cooked aubergine slices in it. Pour the tomato sauce and vegetable stock over the top. Arrange the sliced mozzarella on top and sprinkle with Parmesan.

  • Bake in the oven for 10 to 15 minutes until golden brown. Serve hot.

Tip

Choose an PDO olive oil from Provence (intense flavour) for its herbaceous, raw artichoke aromas, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf.Or try an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO... or a French olive oil of the Aglandau or Bouteillan variety, Picholine...
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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