Vegetable gratin for Shavuot

Vegetable gratin for Shavuot

Gratin de Chavuot

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This delicious gratin from Provence consists of layers of courgettes, aubergines, onions, sliced tomatoes and grated cheese. If you like, you can fry the courgette and aubergine slices, but I prefer to grill them, as this uses less oil.

Ingredients

Quantity Ingredient
450g courgettes
450g aubergines
150ml extra virgin olive oil
2 large onions, thinly sliced
450g ripe tomatoes, peeled, deseeded and chopped
150g grated gruyere or parmesan cheese
2 tablespoons torn basil leaves
salt
freshly ground black pepper
3 tablespoons dried breadcrumbs

Method

  1. Trim the ends off the courgettes and peel the aubergines, then cut both lengthwise into slices about 5mm thick. Arrange the slices on a well-oiled sheet of foil and brush liberally with olive oil, then roast under a hot grill until golden brown. Turn over and repeat on the other side.
  2. Meanwhile, heat 3 tablespoons olive oil in a large frying pan and add the onions. Cook over a moderate heat until they start to turn golden, stirring from time to time so they cook evenly. Add the tomatoes and continue to cook for 7–8 minutes or until the sauce is thickened.
  3. In a well-oiled shallow baking dish, arrange the courgettes, aubergines and onion and tomato sauce in layers, sprinkling each layer with grated cheese and torn basil leaves and seasoning with salt and pepper. Mix the breadcrumbs with the remaining cheese and sprinkle over the top. Drizzle over 2 tablespoons olive oil, then bake in a preheated 180°C oven for 45 minutes or until golden. Serve hot.
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