AUBERGINE GRATIN WITH BEEF
A Provencal affair on my London plates: discover my so delicious and easy-peasy aubergine and beef gratin!
Aubergine and Beef Gratin for London’s Chilly Evenings
London’s current weather calls for nothing less than warm, comforting dishes that wrap you in a palatable cuddle. As a proud French resident in this bustling city, I find solace in the special taste of aubergines. This vegetable has earned its place in my heart, and today, I want to share my recipe of aubergine and beef gratin.
A Love Affair with Aubergines
Originating from the Indian subcontinent, aubergines, or eggplants, made their way to Europe during the Middle Ages. The French, in particular, embraced this vegetable, incorporating it into their culinary dishes. My personal fondness for aubergines echoes the centuries-long love affair that the French have had with this ingredient.
So, try to picture this : layers of velvety aubergines intermingling with succulent beef, seasoned with the warmth of paprika and the earthy notes of cumin.
Gruyere: The Maestro of Melting
Its nutty and slightly sweet undertones elevate the gratin, binding the aubergines and beef into a cohesive delight. As I layered this gratin with generous sprinklings of Gruyere, I could not help but feel a sense of culinary accomplishment.
A Sip of Provencal Red
To complement the robust taste of my aubergine and beef gratin, I recommend a Coteaux-varois-en-Provence from the heart of Provence. Those red wines boast a captivating spectrum, ranging from ruby-red to the deep, inviting tones of garnet-red.
Nature’s Influence
What is the secret behind the distinctive taste profile shaped by the region’s continental climate? From mild autumns to torrid summers and chilly winters, each season contributes to the exceptional characteristics that make Coteaux Varois en Provence wines.
Indulge in the Brilliant Hue
Immerse yourself in the intense ruby or garnet colours that dance in the glass, accompanied by enticing aromas of black fruit, spice, and leather. Let us enjoy the full-bodied delight, adorned with silky tannins and concentrated flavors, where black fruit meets the subtle taste of liquorice and black pepper…
Aubergine’s ode
You may wish to discover some new recipe with this succulent eggplant!
What about an aubergine crumble or in a pasta dish with the famous Aumm-Aumm !
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
AUBERGINE GRATIN WITH BEEF
Ingredients
- 500 g beef minced
- 2 aubergines sliced
- 1 tbsp paprika smoked (and hot for me)
- 1 tbsp cumin ground
- 2 garlic cloves crushed
- 2 shallot chopped
- 250 g passata
- 100 g gruyère grated
- olive oil
Instructions
- Preheat your oven to 180 °C.
- Place the slices of aubergine on a baking tray.
- Drizzle some olive oil all over them and put in the oven for 25 minutes.
- Meanwhile, in a pan, sizzle the shallots and garlic in a little bit of olive oil for 3 minutes.
- Add the meat and the passata.
- Leave it to simmer stirring from time to time for 10 minutes. Set aside.
- Put the aubergines slices in the gratin baking dish.
- Top with the meat preparation.
- Repeat the operation once more.
- Finish with the gruyère and put in the oven for 20 minutes.
- Enjoy with a side salad.
Notes
