Braised aubergine packet

Name: Braised aubergine packet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 2 medium sized aubergines (approx. 500 g each); 1 medium onion; 7 TABLESPOONS Olive oil; 1 can(s) (850 ml) peeled tomatoes; 1 Bay leaf; 100 ml Whole milk; 1 Garlic clove; 30 g grated parmesan cheese; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Pepper; 1 Mozzarella cheese; 2-3 stem(s) Thyme; 1 TABLESPOON Pine nuts

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
2 medium sized aubergines (approx. 500 g each)
1 medium onion
7 TABLESPOONS Olive oil
1 can(s) (850 ml) peeled tomatoes
1 Bay leaf
100 ml Whole milk
1 Garlic clove
30 g grated parmesan cheese
7-10 Tbsp grated nutmeg
7-10 Tbsp Pepper
1 Mozzarella cheese
2-3 stem(s) Thyme
1 TABLESPOON Pine nuts

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. In the meantime, wash and clean the aubergines and cut them lengthwise into approx. 5 mm thick slices on a slicing or bread machine.
2
Results in approx. 32 slices. Sprinkle with some salt and let it sweat for about 10 minutes. In the meantime, peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion until golden brown.
3
Add tomatoes and bay leaf. Simmer for about 20 minutes. Drain the potatoes, let them evaporate briefly, add 3 tablespoons of oil and mash them with a potato masher. Bring milk to the boil and stir into the potatoes.
4
Peel the garlic, press it through the press and add it to the puree with the Parmesan cheese. Season with salt and nutmeg. Set aside. Dab aubergine slices dry. Heat 2 tablespoons of oil gradually in a frying pan and fry the aubergine slices in it in portions until golden brown.
5
Remove and set aside. Place 2 eggplant slices crosswise on each side. Fill with about 2 tablespoons of mashed potatoes and fold up. Season tomato sauce with salt and pepper and spread it on 1-2 ovenproof plates.
6
Place the aubergine packs on top. Cut the mozzarella into thin slices and place them on the parcels. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for approx. 10 minutes. In the meantime, wash the thyme, dab dry and pluck.
7
Roast pine nuts in a hot pan until golden brown, drizzle with the remaining olive oil and add thyme. Sprinkle the pine nut and thyme mixture over the au gratin eggplants and serve.