Cook Books

*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
AUBERGINE GRATIN
Cut the aubergines into approx. 1cm thick slices, salt
them and let them rest on a tea towel for around an
hour. Sear the aubergines under a hot grill.
Sauté the onion in the oil, add the chopped tomatoes,
season with salt and cook over a low heat for around
40 minutes.
Dice the mozzarella. Spread two tablespoons of tomato
sauce over the bottom of the dish, then arrange a
layer of aubergines, followed by the sauce, some
diced mozzarella and a sprinkling of grated parmesan
cheese and a little fresh basil. Continue adding layers
in this way until you have fi nished nearly all the
ingredients.
Finally, cover the last layer with tomato sauce and a
good sprinkling of grated parmesan cheese.
Select “CASSEROLE” from the “RECIPES” menu then
the “AUBERGINE GRATIN” recipe and confi rm.
Notes:
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Preparation: 50 min
Cooking time*: 40-50 min
Recommended equipment:
rectangular oven proof dish
(approx. 35cm x 25cm)
Tips and variations:
• You can use, ready grilled, frozen
aubergines. If you are using fresh
aubergines, you can dip them in fl our
and fry them instead of grilling them.
72
CASSEROLE
Serves 6/8Serves 6/8
4-5 aubergines (approx. 1.5kg)
1 large onion
5-6 tablespoons of olive oil
800 g of chopped tomatoes
350 g approx. of mozzarella
100 g of grated parmesan cheese
fresh basil