Tuscan Baked Eggplant with White Beans | Silky Vegetable Gratin
(0)
60 min
Under an hour
Kifli Kukták
Laktató toszkán stílusú tepsis egytálétel szaftos sült padlizsánnal, fokhagymás-rozmaringos fehérbabraguval és aranyszínűre sült parmezános mozzarellakéreggel.
Ingredients
Preparation method
Preparation and roasting
Preheat the oven to 200 °C. Wash the eggplants, trim the ends, then slice them lengthwise or into rounds about 1 cm thick.
Place the eggplant slices on a baking sheet lined with parchment paper, brush them lightly with 2 tablespoons of olive oil, and sprinkle with a little salt and pepper. Bake for 20 minutes until tender and lightly browned.
Preparing the white bean ragù
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the finely minced garlic and chopped fresh rosemary, then sauté for 1 minute until fragrant.
Chef's tip
Best served with sourdough bread or crispy ciabatta, perfect for mopping up the rich garlic-rosemary sauce.
Leftovers keep in the refrigerator for 2-3 days and taste even better when reheated, as the flavours meld together.
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