FRIJE

Name: Eggplant Gratin
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 400 g of eggplant; 6 garlic clove; 300 g of zucchini; 50 g of red bell pepper; 45 g of mozzarella; 2 teaspoon of Provence herb; 2 teaspoon of olive oil; 1 pinch of salt; 1 pinch of pepper

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Eggplant Gratin

A vegetable dish inspired by Provence that smells of the Mediterranean scrubland.

Vegetarian Gratin Weight Watchers Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 25 minutes

Cost per serving: 0,59 €

Energy: 99 kcal / serving

Nutritional score:

Instructions

1. Wash the eggplants, remove the stem without peeling them. Place them in the steamer basket of a pressure cooker with a little water and 2 cloves of garlic. Cover and cook for 4 minutes from the hissing of the valve. Wash the zucchinis and cut them into chunks. Rinse the bell pepper, remove the stem, seeds, and filaments. Cut into pieces. Add to the eggplants and cook for 5 minutes from the hissing of the valve.
2. Preheat the oven to 160 °C (325 °F).
3. When the vegetables are cooked, split the eggplants in half, scoop out the flesh with a spoon, and blend it with the remaining garlic, the vegetables, the herbs de Provence, and the oil. Pour into a gratin dish. Season with salt and pepper, mix well. Arrange the mozzarella slices on top of the puree. Bake for 10 minutes, then broil for 2 or 3 minutes. Serve hot in the baking dish.