Paprika Eggplant Gratin
A vibrant paprika and eggplant gratin featuring fresh vegetables from the fruit‑vegetable category. Try this and more recipes from Spoonsparrow!
Ingredients
- 1 eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- Salt
- 4 tbsp chili oil
- 4 tomato slices
- 1 tbsp chopped parsley
- 2 tbsp finely grated parmesan
- parsley (for garnish)
- 2 tbsp balsamic cream
Instructions
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1.
Preheat the oven to 220°C (425°F) with upper and lower heat. Wash, dry, and slice the eggplant into thin rounds. Wash, dry, cut off the stem area of the bell peppers, remove seeds and membranes, and slice the flesh into fine rings.
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2.
On a parchment‑lined baking sheet, layer four small gratin towers, lightly salting each layer and drizzling with chili oil: place a red pepper ring first, then a yellow one, followed by an eggplant slice. Repeat twice more and finish with a tomato slice. Drizzle with oil, sprinkle parsley, and bake in the preheated oven for 10–15 minutes.
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3.
Remove from the oven, top with parmesan, and garnish with parsley leaves. Transfer each tower to a warmed plate, drizzle balsamic cream over it, and serve immediately.
