It is nothing new in fact. I believe you already know about it. I just wanted to write my way of making gratin.
The amounts of the ingredients are indicative. It is up to your palate.
With the vegetables I had I used the following amounts and procedure
Vegetable Gratin:Ingredients:1 zucchini
1 eggplant
2 tomatoes
2 portobello mushrooms
1 clove of garlic
10g parsley (leaves only)
1 tbsp EVO (+some more for drizzling and brushing)
Salt
70g bread crumbs
30g parmesan (15+15)
Preparation:Cover oven tray with wax paper. Brush it with a little EVO
Cut eggplant in half widthwise and then cut them again lengthwise (You will have 4 slices in total). Sprinkle with some salt and let them rest for half an hour in a drainer
Cut zucchini in half widthwise and then cut again in half lengthwise. (4 slices in total) Scoop out the inside, set aside and place zucchini slices in oven tray (Don’t scoop out completely)
Halve tomatoes. Remove the seeds and set aside. Place halved tomatoes in oven tray
Remove gently the legs of mushrooms without damaging the body and set aside. Place mushrooms in oven tray
Grate parmesan for 10 seconds speeding up from 2 to 9 and set aside
Put garlic and parsley in TM bowl. Chop for 5 seconds on Speed 7.
Add pulp of zucchini, tomato seeds and mushroom legs. Chop for 5 seconds on Speed 6
Add bread crumbs, 15g of parmesan and a little salt. Mix for 4 seconds on Speed 4
Drain eggplants. Place in oven tray.
Sprinkle all the vegetables in the tray with a little bit of salt. Stuff them with the veggie mixture you’ve prepared.
Sprinkle on the top with the remaining 15g of parmesan. Drizzle with some EVO
Bake them in preheated oven at 160°C for 50-55 minutes. (Last 5-10 minutes you may want to turn on also grill option of your oven)
Photos: http://thermomixtarifdefterim.blogspot.com/2010/04/vegetable-gratin.htmlTips/Hints:Gratin with green, red or yellow pepper results great as well. I didn’t use any just because I didn’t have them at the moment
To have a different taste you can add also a few basil leaves.
