Best French Tian D Aubergines Gratin Of Aubergineseggplant Recipes

French Tian D' Aubergines - Gratin of Aubergines/Eggplant image

Provided by French Tart

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 large aubergines, sliced, salted, rinsed & dried well
2 (400 g) cans chopped tomatoes
2 large fresh tomatoes, sliced into rings
1 (500 g) jar passata
2 -4 peeled & finely chopped garlic cloves, to taste
50 g of grana padano grated Italian cheese or 50 g parmesan cheese
1 (400 g) container cottage cheese, strained
3 eggs, beaten
250 ml creme fraiche or 250 ml sour cream
fresh basil leaf, & flowers if available
salt & freshly ground black pepper
olive oil (to cook the aubergines, about 250 mls)

Steps:

Preheat the oven to 450 F/230 C or Gas Mark 8.
Lightly grease the Tian or an oven proof dish with olive oil.
Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
Now you can start to assemble the Tian - start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 - 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.

Nutrition Facts : Calories 373, Fat 22.5, SaturatedFat 12.9, Cholesterol 175.3, Sodium 702.3, Carbohydrate 29.3, Fiber 10.2, Sugar 13.9, Protein 18.4

Le Tian d'Aubergines Confites image

Yield 6 to 8 servings

Number Of Ingredients 11

6 tablespoons olive oil
3 long eggplants, about
2 pounds, sliced in 1/4-inch rounds
3 onions, about 1 1/2 pounds, sliced in 1/4-inch rounds
3 or 4 tomatoes, about 2 pounds, sliced in 1/4-inch rounds
5 cloves garlic, sliced thin
1/4 cup chopped fresh basil
Salt and freshly ground pepper to taste
3 bay leaves
3 sprigs fresh thyme, or 1 teaspoon dried thyme
2 tablespoons grated Parmesan cheese (optional)

Steps:

Preheat the oven to 400 degrees, and rub 1 tablespoon of the olive oil into a 9-by-9-inch or equivalent casserole dish.
Tightly layer the eggplants, onions, and tomatoes vertically up-right, starting and ending with the eggplant. Make three or four rows, depending on the size of your pan, until the dish is filled tightly with vegetables.
Crush the garlic, basil, salt, pepper, and 4 tablespoons of the olive oil together, and gently and generously rub into the stacked vegetables. Then scatter the bay leaves and thyme all over.
Bake in the oven for 20 minutes, then remove the pan, and carefully pour out the water that has accumulated.
Sprinkle with the remaining olive oil, and return to the oven for another 30 minutes, or until the eggplant is cooked. You can also, if you wish, top it with grated cheese for the last 15 minutes.

Baba Ganoush or Caviar D'aubergines image

Provided by Ambervim

Time 40m

Yield 1 Batch

Number Of Ingredients 8

1 1/2 lbs eggplants
3 tablespoons lemon juice
1 teaspoon salt
2 teaspoons minced fresh garlic
3 tablespoons sesame tahini (possible substitute ( plain yogurt or sour cream)
1/4 cup parsley, Chopped
1/2 cup toasted pine nuts (optional, may want to add sesame seeds)
2 tablespoons olive oil

Steps:

Preheat oven to 400 degrees F.
Prick eggplant all over with a fork and bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh.
Blend in a food processor with the lemon juice until smooth.
Mash the salt and garlic together and combine with the eggplant, along with the tahini.
Cool and stir in the parsley and pine nuts.
Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.

Gratin d'Aubergines à l'Algérienne image

Yield 6 servings

Number Of Ingredients 5

2 1/2 tablespoons olive oil, plus more for greasing
2 pounds eggplant (3 or 4 small)
About 6 ounces Gruyère cheese, grated
Salt and freshly ground pepper to taste
1 large tomato, cut into thin round slices

Steps:

Preheat the oven to 375 degrees, and grease an ovenproof 9-by-12-inch casserole.
Cut the eggplants in half lengthwise. Steam them for 5 minutes, or microwave them in a bowl for 5 to 8 minutes, depending on the size, until the interior is soft. When the eggplants are cool enough to handle, scoop out the pulp with a spoon into a colander, pressing out and discarding the water. Be careful to keep the shells intact.
Chop the eggplant pulp, transfer it to a large bowl, and mix in all but 1/4 cup of the cheese. Taste, seasoning with salt and pepper. Spoon the eggplant-and-cheese mixture into the shells, cover each with a thin slice of tomato, sprinkle the remaining cheese on top, and drizzle with olive oil.
Place in the prepared casserole, and bake for 30 minutes. If the tops of the eggplants are not golden brown, put them under the broiler for a few minutes. Serve hot, accompanied by a big salad.