- 15 Min. Prep
- 15 Min. Cook
- 4 Servings
- 316 Calories
Savor the taste of vegetables au gratin in a vegetarian version of a parmentier with grilled eggplants and potatoes, covered with breadcrumbs. Take pleasure in tasting this delicious gratin.
- For eggplants layer:
- 1/4 Knorr Halal Beef Bouillon Cube
- 3 tablespoons olive oil
- 3 leeks, chopped
- 2 garlic cloves, grated
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped
- 2 medium eggplants, roasted
- For mashed potatoes:
- 2 medium potatoes
- 5 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 3 pinches ground nutmeg
- Salt and pepper, to taste
- Bread crumbs, to garnish
- Fresh thyme sprigs, for decoration
To prepare the eggplants filling, put a large pan over medium heat, add the olive oil, chopped leeks, 1/4 Knorr Halal Beef Bouillon Cube, chopped parsley, fresh chives, garlic, salt, and pepper. Cook while stirring for 3 minutes until the leeks are soft. Make sure not to burn them.
Peel and cut the roasted eggplants into cubes, then add them to the leeks.
Mix all the ingredients together with a wooden spoon until well combined and continue cooking for 5 minutes. Remove from the heat and set aside.
To prepare the mashed potato, peel and cut the potatoes into large cubes and cook them in a saucepan with salted water until tender. Drain and place them in a large bowl.
Add butter and heavy cream to the cooked potatoes and mash it using a whisk. Season the mashed potatoes with ground nutmeg, salt, and pepper. Mix everything until well combined and the texture is smooth.
To assemble the parmentier, make sure to arrange an even layer of the eggplant filling into the bottom of two individual oven dishes (12 cm x 5 cm), and top with a generous layer of mashed potatoes.
Cover the mashed potatoes surface with a thin layer of bread crumbs.
Bake the eggplants parmentier in a preheated oven at 180°C (356°F) for 15 minutes or until golden brown.
Decorate with fresh thyme sprigs and let it cool for 10 minutes before serving.
