vegetarianvegetariangluten-freevia groq
Gratin Aubergine with Peruvian Crunch
A flavorful vegetarian dish combining the richness of gratin with the crunch of peruvian corn. Aubergine is the star of the show in this easy-to-make recipe.
⏱40 min🍽4 servings📊easy
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Ingredients
- ●2 medium aubergine
- ●1 cup gratinstore-bought or homemade
- ●1 cup peruvian cornfresh or frozen
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●2 tbsp olive oil
- ●to taste salt
- ●to taste black pepper
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Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Slice the aubergine into 1/2-inch thick rounds.
- 3
In a large skillet, heat the olive oil over medium heat.
- 4
Sauté the chopped onion and minced garlic until softened.
- 5
Add the sliced aubergine to the skillet and cook for 3-4 minutes per side.
- 6
Transfer the cooked aubergine to a baking dish.
- 7
Spread the gratin over the aubergine.
- 8
Top with peruvian corn.
- 9
Season with salt and black pepper to taste.
- 10
Bake in the preheated oven for 20-25 minutes or until the gratin is golden brown.
- 11
Serve warm.