Peruvian Aubergine Gratin
A flavorful Peruvian dish featuring roasted aubergine, topped with a crunchy gratin. This recipe is perfect for a dinner or snack.
Ingredients
- ●2 medium aubergineany color
- ●1 cup fermented corn (choclo)canned or fresh
- ●1 cup shredded gruyère cheeseor other hard cheese
- ●1/2 cup crunchy plantain chipsstore-bought or homemade
- ●2 tbsp olive oilfor brushing
- ●2 cloves garlicminced
- ●1 tsp saltto taste
- ●1/2 tsp black pepperto taste
- ●1/4 cup fresh cilantrochopped
- ●1 tbsp lemon juicefresh or bottled
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut aubergine into 1-inch slices and place on a baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper, and minced garlic.
- 3
Roast aubergine slices in the oven for 20-25 minutes, flipping halfway through.
- 4
In a separate pan, toast the crunchy plantain chips over medium heat for 2-3 minutes, until crispy.
- 5
In a greased 8x8-inch baking dish, arrange roasted aubergine slices in a single layer.
- 6
Sprinkle shredded cheese over the aubergine, followed by toasted plantain chips.
- 7
Bake the gratin in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
- 8
Remove the gratin from the oven and sprinkle with chopped cilantro and a squeeze of lemon juice.
- 9
Serve warm, garnished with additional cilantro if desired.