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.
- 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
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°.
Rinse the vegetables and pat dry with a paper towel.
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.
Stir the ground spices into the tomato sauce. Pour over the vegetables. Sprinkle the Guyere over the vegetables along with the remaining olive oil.
Roast in the oven until the vegetables are cooked and the cheese is golden and bubbly (+/- 1 hour).