Ingredients
2 medium aubergines (about 400 grams)
2 medium courgettes (about 300 grams)
40 grams of grated Parmesan cheese
30 grams of breadcrumbs
2 tablespoons of extra virgin olive oil (about 20 ml)
Fine salt, as needed
Black pepper or fresh basil to taste (optional)
Procedure
Thoroughly rinse the aubergines and zucchini under running water. Dry them with a clean cloth.
Remove the ends and cut the courgettes into regular pieces of about 1.5 cm per side.
Also dice the aubergines, keeping them a similar size to the courgettes, to ensure even cooking.
Collect the chopped vegetables in a large bowl.
Add the grated Parmesan cheese, breadcrumbs, and a pinch of salt. Stir lightly.
Drizzle in the extra virgin olive oil and mix with a spoon or your hands to distribute the seasoning evenly over each piece.
Arrange the vegetables in a single layer on a baking sheet lined with parchment paper. Avoid overlapping them to ensure even cooking and a crispy gratin.
Bake in a preheated static oven at 200 degrees Celsius for about 25 minutes, until golden.
Check halfway through cooking and gently stir the vegetables to ensure even cooking.
When the courgettes and aubergines are crispy on the outside and soft on the inside, remove them from the oven and let them rest for a few minutes.
Serve hot or warm, with chopped fresh basil or a sprinkling of black pepper, if desired.
Conservation
Baked eggplant and zucchini can be stored in the refrigerator for 2 days, stored in an airtight container. They can be reheated in the oven or in a nonstick pan for a few minutes, avoiding the microwave to avoid losing their crispiness.
Recommended variations
Recommended variations
For a gluten-free version, use certified gluten-free breadcrumbs or fine cornmeal.
If you want a more intense flavor, replace the Parmesan with aged pecorino.
You can add cherry tomatoes, red onion, peppers, or sweet potatoes to enrich the dish with other seasonal vegetables.
For an even more gratinated effect, turn on the grill for 3-5 minutes at the end of cooking.
Frequently Asked Questions
What are the nutritional benefits of eggplants and courgettes?
Eggplants are rich in fiber, phenolic acids (including chlorogenic acid), and antioxidants beneficial for the liver and lipid metabolism. Zucchini contains potassium, carotenoids, and water-soluble compounds with anti-inflammatory properties.
How can you prepare baked aubergines and courgettes?
The aubergines and courgettes are cut into cubes, mixed with grated Parmesan cheese, breadcrumbs, salt and extra virgin olive oil, then arranged on a baking sheet and baked in the oven at 200 degrees for about 25 minutes.
How do you preserve baked aubergines and courgettes?
Baked eggplant and zucchini will keep in the refrigerator for 2 days, stored in an airtight container. They can be reheated in the oven or in a nonstick pan for a few minutes.
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