Name: Eggplant and goat cheese gratin served with mashed sweet potatoes and garnished with fresh chives
Yield: 2 servings
Ingredients: 2 eggplant; 100 g of goat cheese log; 500 g of sweet potato; 5 g of fresh chives; 1 red bell pepper; 1 tablespoon of olive oil; 1 tablespoon of butter; 4 tablespoon of milk; 2 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

Eggplant and goat cheese gratin served with mashed sweet potatoes and garnished with fresh chives

Eggplant absorbs olive oil like a sponge: the more you drizzle it, the more tender it will be! So, adjust to your taste. You can also peel the eggplant if you don't like the texture with the skin.

Vegetarian Gratin Veggie Public

Course: Side dish

Preparation time: 0 minutes

Cost per serving: 2,48 €

Energy: 680 kcal / serving

Nutritional score:

Instructions

1. Preheat the oven to 200 degrees Celsius. In a pot, bring a large amount of water to a boil for the sweet potatoes. Slice the eggplant lengthwise into ½ cm slices and arrange them on a baking sheet lined with parchment paper. Drizzle with olive oil, then season with salt and pepper.
2. Sprinkle half of the goat cheese over the eggplants, then bake for 15 to 20 minutes or until tender.
3. Meanwhile, weigh the sweet potatoes. Peel and cut them into large pieces. Cook them covered for 10 minutes. Then, drain and set aside uncovered.
4. Meanwhile, chop the chives. Dice the bell pepper.
5. Mash the sweet potatoes using a potato masher to obtain a thick puree. Stir in half of the chives, the diced bell pepper, and the butter. Season with salt and pepper. Optionally, add a little milk to make it creamier.
6. Serve the mashed sweet potatoes on plates and accompany them with the gratin eggplant. Garnish with the remaining chives and goat cheese. Drizzle with extra virgin olive oil if desired.