Eggplant Gratin With Saffron Cream YUM

Eggplant Gratin With Saffron Cream YUM
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 185.1
  • Total Fat: 8.9 g
  • Cholesterol: 61.3 mg
  • Sodium: 317.6 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 4.3 g
  • Protein: 12.9 g

View full nutritional breakdown of Eggplant Gratin With Saffron Cream YUM calories by ingredient
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Number of Servings: 8


    85 Mozzarella Cheese, whole milk
    85 Romano Cheese
    2 medium Egg, fresh, whole, raw
    0.50 tsp Pepper, black
    0.50 tsp Thyme, ground
    1 tbsp Olive Oil
    900 Eggplant, fresh
    1 clove Garlic
    1 small Onions, raw
    150 gram(s) Juhayna skimmed
    185 grams Cottage Cheese, 1% Milkfat
    900 grams Red Ripe Tomatoes



SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are all skin on one side. If using round eggplants, halve them lengthwise, then cut
into 1/2 or 1/4 rounds, about 1/2-inch thick. Grill or roast eggplants until tender and slightly golden.

FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs. Stir to coat onion with oil. Cook gently until onions soften, 12 to 15 minutes. Add chopped tomatoes, salt lightly and raise heat. Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes. Season to
taste with salt and pepper. If tomatoes are on the acid side, add sugar to taste.

FOR CUSTARD: Cover saffron threads with a few tablespoons hot water and let stand a few minutes. In bowl, beat eggs and stir in ricotta cheese, milk and
romano cheese. Season with salt and pepper, then stir in saffron with liquid.

FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant slices, slightly overlapping. Season with salt and pepper, scatter half the basil, add Mozzarella. Make another basil-eggplant layer. Cover with rest of the tomato sauce. Pour custard over the top. Preheat oven to 350F and bake 40 minutes or until custard sets and is a delicate golden brown.

Remove from oven and allow to rest a few minutes before serving.

TAGS:  Vegetarian Meals |

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