Valérie’s Vegetable Gratin
Valérie used to work with us in our store in the market. She loves to cook simple, delicious and comforting food. Her gratin- the spiced version- is inspired by a classic dish from her native France, ratatouille.
Ingredients
- 2 eggplant
- 2 zucchini
- 2 Tbsp salt
- ½ cup olive oil
- 4 cloves garlic, chopped
- 250 g fresh goat cheese
- 1 cup tomato coulis (tomato sauce)
- 2 tsp Aleppo Kebab spices, ground
- 150 g Gruyere, grated
Method
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1
Wash and slice the eggplant and zucchini. Place in a large bowl and add the salt. Mix well and let drain for at least a half hour. Preheat oven to 350°.
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2
Rinse the vegetables and pat dry with a paper towel.
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3
Spread half of the oil on a deep baking pan. Sprinkle the garlic around the plate, then place the vegetable slices in a single overlapping layer (called “fish scale” style in French), while placing a small piece of goat cheese between each vegetable slice.
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4
Stir the ground spices into the tomato sauce. Pour over the vegetables. Sprinkle the Guyere over the vegetables along with the remaining olive oil.
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5
Roast in the oven until the vegetables are cooked and the cheese is golden and bubbly (+/- 1 hour).
