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Valérie’s Vegetable Gratin

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.


  • 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


  1. 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°.

  2. 2

    Rinse the vegetables and pat dry with a paper towel.

  3. 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.

  4. 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.

  5. 5

    Roast in the oven until the vegetables are cooked and the cheese is golden and bubbly (+/- 1 hour).