Vegetable-mushroom gratin with mozzarella

Name: Vegetable-mushroom gratin with mozzarella
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 3 Stem(s) Basilic ou marjolaine; 300 g cherry tomatoes (e.g. red and yellow); 1 Aubergine; 250 g Oyster mushrooms; 6 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 (125 g) Mozzarella; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

500 g Broccoli
7-10 Tbsp Salt
3 Stem(s) Basilic ou marjolaine
300 g cherry tomatoes (e.g. red and yellow)
1 Aubergine
250 g Oyster mushrooms
6 TABLESPOONS Oil
7-10 Tbsp Pepper
1 (125 g) Mozzarella
7-10 Tbsp Grease

Directions

1
Clean broccoli, wash it, cut it into florets. Steam in boiling salted water for 3-4 minutes. Quench and drain well
2
Wash the basil, remove the leaves. Clean and wash the tomatoes, eggplant and oyster mushrooms. Cut the aubergine in half lengthwise and slice it
3
Fry the aubergine in 4 tablespoons of hot oil on each side until golden brown. Season with salt and pepper, remove
4
Fry the oyster mushrooms in 2 tablespoons of hot oil. Add the tomatoes and fry briefly. Season everything with basil, salt and pepper. Cut mozzarella into slices. Grate Gouda
5
Pour the vegetables into a large greased casserole dish. Spread mozzarella and gouda cheese on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes