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AUBERGINE GRATIN
Cut the aubergines into approx. 1cm thick
slices, salt them and let them rest on a tea
towel for around an hour. Sear the aubergines
under a hot grill.
Sauté the onion in the oil, add the chopped
tomatoes, season with salt and cook over a low
heat for around 40 minutes.
Dice the mozzarella. Spread two tablespoons
of tomato sauce over the bottom of the dish,
then arrange a layer of aubergines, followed
by the sauce, some diced mozzarella and a
sprinkling of grated parmesan cheese and a
little fresh basil. Continue adding layers in
this way until you have fi nished nearly all the
ingredients.
Finally, cover the last layer with tomato sauce
and a good sprinkling of grated parmesan
cheese.
Select “CASSEROLE” from the “RECIPES” menu
then the “AUBERGINE GRATIN” recipe and
confi rm.
Notes:
__________________________________________
Preparation: 50 min
Cooking time*: 40-50 min
Recommended equipment:
rectangular non-stick dish
(approx. 35 cm x 25 cm)
Tips and variations:
You can use, ready grilled,
frozen aubergines. If you are
using fresh aubergines, you can
dip them in fl our and fry them
instead of grilling them.
8
CASSEROLE
Serves 6/8
4-5 aubergines (approx. 1.5kg)
1 large onion
5-6 tablespoons of olive oil
800 g of chopped tomatoes
350 g approx. of mozzarella
100 g of grated parmesan cheese
fresh basil
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)
10


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