Gratin d’Aubergines from The Cooking of Provence by Patricia Lousada
Aubergines become bitter if they are not absolutely fresh so always choose very firm, shiny ones and use them straight away. To reduce the amount of fat, you can blanch the slices of aubergine for ...
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Ingredients
- 3 garlic cloves, chopped finely
- 15–20 fresh basil leaves, shredded
- 75 g (3 oz) freshly grated Gruyère or parmesan cheese
- 5 tablespoons fresh breadcrumbs
- salt
- pepper
- 1 1/4 kg (3 lb) aubergines
- 4–6 tablespoons olive oil
- 1 kg (2 lb) ripe tomatoes, skinned, de-seeded and chopped
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