Melanzani Au Gratin

For the au gratin melanzani, rinse the melanzani in cold water and rub dry. Cut in half lengthwise and scoop out with a spoon. Cut the flesh into cubes.

Brush the inside and outside of the hollowed out melanzani halves with olive oil and place on a baking sheet. Roast in the preheated oven at 200 °C for 10 minutes, then dab with kitchen roll.

Peel and finely dice the onion and carrots. Heat some olive oil in a deep pan and roast the onions in it until golden. Add minced meat, diced melanzani and carrots and roast well. Season with finely chopped thyme and garlic, salt, pepper and the juice of half a lemon. Remove from heat and mix in the cooked rice and parsley.

Fill the melanzana halves with the mixture and place in a greased baking dish. Pour in the tomato sauce and add the thyme sprigs. Cover the dish with a lid or aluminum foil and cook the stuffed melanzani in a preheated oven at 200 °C for about 12 minutes. Then sprinkle with the Parmesan cheese and bake under the grill for 5 minutes.

Serve the baked melanzani with the tomato sauce.

Preparation Tip:

Also fry 100 g of diced mushrooms with the minced meat for the filling of the gratinated melanzani.

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