Today we prepare in Bezzia un Aubergine and potato pie gratin Sicilian. A dish with a seasonal vegetable such as aubergine as the protagonist, which also includes many other ingredients such as onion, tomato, ham, egg, mashed potato and cheese in generous quantities.
La Sicilian eggplant It is a delicious dish on its own. However, incorporating a layer of mashed potatoes we complete it. Y with a salad, this dish can become a great proposal for lunch. Vegetarian if you do without the ham in the filling.
Gratin is key In this cake, as the cheese melts over the mashed potatoes, it helps to create a slightly golden crust that makes it very appetizing. A crust that hides a very tender filling that you can spice up in different ways. Shall we start cooking?
Ingredients for 4
- 3 tablespoons of virgin olive oil enters
- 1 large onion, minced
- 3 aubergines, peeled and diced small
- 1 glass of crushed tomato
- 1 teaspoon double concentrated tomato
- 50 g. of ham cubes
- A few broccoli florets (optional)
- 2 eggs
- shawl
- Pepper
- 3 potatoes
- 1 teaspoon of butter
- A splash of milk or vegetable drink
- Nutmeg
- 50 g. grated cheese
Step by step
- Poach the onion in a large skillet with three tablespoons of olive oil for 10 minutes.
- Then add the eggplant diced, season with salt and pepper and cook over low heat for 30 minutes until the aubergine is tender.
- Take advantage while cooking to cook the peeled potatoes and cut into pieces in a pot with plenty of salted water until they are done. Once done, drain, mash together with the butter and reserve.
- When the eggplant is tender pour the tomato, the diced ham and the chopped broccoli florets and mix.
- While cooking, lightly beat the eggs then add them to the pan and cook them two more minutes while you stir the mixture.
- Pour the contents of the pan into a Baking dish and preheat this to 180ºC with heat up and down.
- Ends of prepare the mashed potatoes, adding a splash of hot milk, the necessary to achieve the desired texture, salt and a pinch of pepper and nutmeg.
- Spread the puree over the Sicilian aubergine and sprinkle the grated cheese over it.
- Leads to oven for 10 minutes and then raise the temperature and gratin another five minutes until the cheese is melted and slightly golden.
- Enjoy the freshly made Sicilian eggplant and potato pie gratin.