FRIJE

Instructions

• 1.   Preheat the oven to the broil setting.
• 2.   Wash the zucchini, but do not peel them. Cut them lengthwise to obtain long slices about 3 or 4 millimeters thick.
• 3.   Place the slices on a plate and sprinkle them with salt. Let them release their water for 10 minutes, then pat dry with paper towels.
• 4.   Cut the eggplant in the same way. Place the eggplant and zucchini slices in a baking dish. Broil them for 2 minutes on each side.
• 5.   Meanwhile, peel and slice the onions. Peel and mince the garlic.
• 6.   Sauté the ground meat with the garlic and onions in a non-stick skillet coated with oil for 3 minutes.
• 7.   Add the tomato pulp and the herbs de Provence. Season with salt and pepper, and let it cook over low heat for 4 minutes.
• 8.   In a gratin dish, arrange a layer of grilled zucchini, then cover it with the meat-tomato sauce mixture.
• 9.   Place a layer of eggplant slices on top, then cover with sauce again. Repeat until the dish is full, alternating between zucchini and eggplant.
• 10.   Finish with a layer of eggplant sprinkled with grated gruyere cheese. Bake for 20 minutes at 220°C.
• 11.   After removing from the oven, let it rest for 5 minutes before serving, to allow time to garnish with chopped basil. Then enjoy hot!

Nutritional information *