Best 2 Gratin Daubergines à Lalgérienne Recipes

Nestled in the heart of Occitanie, France, the culinary landscape of Albi boasts a rich tapestry of flavors and traditions. Among its many culinary treasures, the gratin dau aubergines à l'albigeoise stands as a testament to the region's agricultural bounty and culinary prowess. This delectable dish, crafted with tender eggplant, juicy tomatoes, aromatic herbs, and a velvety béchamel sauce, embodies the essence of Occitanian cuisine, blending simplicity with sophistication. As you embark on this culinary journey, discover the secrets behind this cherished recipe, along with variations that add a touch of innovation to the classic. From the traditional gratin dau aubergines à l'albigeoise to the creative gratin d'aubergines aux légumes du soleil, each recipe promises a unique symphony of flavors that will transport your taste buds to the sun-kissed hills of Albi.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO AND AUBERGINE GRATIN

Tomato and Aubergine Gratin image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup/125 ml olive oil
2 large onions, sliced
3 cloves garlic, chopped
1 bay leaf
1 pepperoncino, smashed, optional
4 pounds/1.8 kg tomatoes, roughly chopped
Kosher salt and freshly ground black pepper
A handful of fresh herb leaves, such as basil, parsley and rosemary
2 pounds/1 kg eggplant, sliced about 1/2 inch/1 cm thick
1 cup/80 g homemade breadcrumbs, toasted
Pinch chili powder, more to taste
3 tablespoons freshly grated Parmesan

Steps:

Heat the oven to 450 degrees F/230 degrees C.
Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.
In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.

GRATIN D'AUBERGINES à L'ALGéRIENNE

Gratin d'Aubergines à l'Algérienne image

Like many French Jews today, Jocelyne Akoun (see page 28) is a cultural amalgam. She grew up in a Turkish-Spanish family that lived in Algeria for many years before immigrating to Marseille. This dish could as easily be Provençal as Algerian, the tomatoes having been added when they came to the Old World with the discovery of the Americas.

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 1/2 tablespoons olive oil, plus more for greasing
2 pounds eggplant (3 or 4 small)
About 6 ounces Gruyère cheese, grated
Salt and freshly ground pepper to taste
1 large tomato, cut into thin round slices

Steps:

Preheat the oven to 375 degrees, and grease an ovenproof 9-by-12-inch casserole.
Cut the eggplants in half lengthwise. Steam them for 5 minutes, or microwave them in a bowl for 5 to 8 minutes, depending on the size, until the interior is soft. When the eggplants are cool enough to handle, scoop out the pulp with a spoon into a colander, pressing out and discarding the water. Be careful to keep the shells intact.
Chop the eggplant pulp, transfer it to a large bowl, and mix in all but 1/4 cup of the cheese. Taste, seasoning with salt and pepper. Spoon the eggplant-and-cheese mixture into the shells, cover each with a thin slice of tomato, sprinkle the remaining cheese on top, and drizzle with olive oil.
Place in the prepared casserole, and bake for 30 minutes. If the tops of the eggplants are not golden brown, put them under the broiler for a few minutes. Serve hot, accompanied by a big salad.

Tips:

To ensure your dish is perfectly cooked, preheat your oven to the correct temperature before baking the gratin.
To achieve a crispy and golden-brown top, sprinkle grated Parmesan cheese over the gratin before baking.
For a vegetarian variation, substitute the ground beef with lentils or tofu.
To add a spicy kick, sprinkle some cayenne pepper or chili flakes over the gratin before baking.
For a richer flavor, use a combination of ground beef and ground pork.
If you don't have a gratin dish, you can use a regular baking dish instead.

Conclusion:

The gratin dauphinois is a versatile dish that can be enjoyed as a main course or a side dish. It is a hearty and comforting dish that is perfect for a cold winter day. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for home cooks of all levels. So next time you're looking for a delicious and satisfying meal, give this gratin dauphinois a try.