Eggplant Gratin

Ingredients

• 1500 gEggplant
• 23.7 gButter
• 55.2 gOlive oil
• 40 gShallot
• 250 gMushroom
• 40 gBreadcrumbs
• 45 gTomato sauce
• 10 gParsley
• 4 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare the eggplants

   • Halve the eggplants lengthwise and score the flesh in a diamond pattern. Lightly salt and let rest 5–10 minutes, then pat dry with kitchen paper.
   • Heat olive oil (30 ml) in a deep pan or pot and fry the eggplant halves, flesh-side down, in batches until the skin is browned and the flesh is tender. Drain on kitchen paper.
   • Let cool slightly, scoop out the flesh and roughly chop it. Place the hollowed shells in a buttered gratin dish (grease the dish with about 10 g butter).
2. 2

   Make the filling

   • Heat 1 tbsp butter (≈14 g) and 1 tbsp olive oil (≈15 ml) in a saucepan.
   • Add finely chopped shallots and chopped mushrooms. Fry on high heat until the mushroom liquid has mostly evaporated.
   • Add the chopped eggplant flesh, 3 tbsp breadcrumbs (≈24 g) and 3 tbsp tomato sauce (≈45 g). Season with salt, pepper and chopped parsley. Let the mixture bind briefly.
3. 3

   Gratin

   • Fill the eggplant shells with the mixture and place them in the buttered gratin dish.
   • Sprinkle with remaining breadcrumbs (≈16 g), drizzle with a little olive oil (≈15 ml) and gratinate in a preheated oven at 200 °C (180 °C fan) for 12–18 minutes until golden.
   • Finish with chopped parsley and serve hot.