Best 9 Baumanieres Eggplant Gratin Daubergines Baumaniere Recipes

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For those seeking an exquisite and flavorful vegetarian dish, look no further than the classic French recipe, Baumanieres Eggplant Gratin Daubergines Baumaniere. This elegant dish combines the rich flavors of eggplant, tomatoes, and cheese with a unique blend of herbs and spices. With its origins in the eponymous restaurant Baumaniere in Provence, this dish has gained worldwide recognition for its captivating taste and beautiful presentation. Whether you're a seasoned home cook or just starting your culinary journey, Baumanieres Eggplant Gratin Daubergines Baumaniere is a delightful option for a special occasion or a delightful addition to your dinner repertoire.

Let's cook with our recipes!

EGGPLANT GRATIN



Eggplant Gratin image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
  • Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  • In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
  • Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

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

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.

BAUMANIERE'S EGGPLANT GRATIN (D'AUBERGINES BAUMANIERE)



Baumaniere's Eggplant Gratin (D'aubergines Baumaniere) image

Provided by Patricia Wells

Categories     side dish

Time 1h

Yield Four servings

Number Of Ingredients 5

2 medium-size eggplants (about 1 1/2 pounds)
3 tablespoons olive oil
3 cups basic tomato sauce (see recipe)
A handful of fresh herbs - preferably a mixture of basil, chervil, thyme and Italian parsley -minced
Salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 450 degrees.
  • Prepare the eggplants: Peel and cut each eggplant lengthwise into slices one-eighth-inch thick. Use a pastry brush to brush the slices on each side with olive oil and place them on an oiled baking sheet. Bake until light brown on one side, five to 10 minutes. Turn and bake until light brown on the other side, about five more minutes. Check the eggplant frequently and remove the slices to a plate as they brown.
  • Assemble the gratin: Cover the bottom of a shallow, five-cup porcelain gratin dish with a thin layer of tomato sauce. Sprinkle with minced herbs and cover with a layer of eggplant slices. Season lightly with salt and pepper. Continue in this manner until all of the ingredients are used, ending with a layer of tomato sauce.
  • Bake until crispy and bubbly, about 30 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 876 milligrams, Sugar 11 grams

EGGPLANT AU GRATIN



Eggplant Au Gratin image

From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 5

1 small eggplant (about 1/2 pound) , peeled and cut into 1/4-inch slices
1 tablespoon olive oil
3/4 cup spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese

Steps:

  • Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack., Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 287 calories, Fat 18g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 15g protein.

EASY EGGPLANT GRATIN



Easy Eggplant Gratin image

You may be surprised that eggplant gratin is this quick and easy to put together.

Provided by MSTRECKE

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 45m

Yield 4

Number Of Ingredients 10

3 pounds eggplant, sliced into 1/2-inch-thick rounds
¼ cup half-and-half
1 extra large egg
¼ cup ricotta cheese
½ cup grated Parmesan cheese, divided
2 tablespoons grated Parmesan cheese
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
salt and black pepper to taste
½ cup bottled marinara sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes.
  • Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
  • Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet.
  • Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 25.7 g, Cholesterol 75.6 mg, Fat 9.4 g, Fiber 12.3 g, Protein 12.7 g, SaturatedFat 4.7 g, Sodium 469.2 mg, Sugar 11 g

FRENCH TIAN D' AUBERGINES - GRATIN OF AUBERGINES/EGGPLANT



French Tian D' Aubergines - Gratin of Aubergines/Eggplant image

Serves four people as a main course, or six to eight people as an accompaniment or starter. A Tian is a traditional ovenproof terracotta clay dish - usually oval - which is used extensively in the south of France. Many dishes are named after this dish in which they are cooked, and this is one of them. This wonderful dish with the essence of Summer from the S.W. of France can be served hot or tepid as a main course, with a tossed green salad & crusty French bread, or as an "Amuse Gueule" with aperitifs - the literal French translation is a snack to "amuse the mouth" for the main course which follows! You can make the fresh tomato sauce yourself, but most French housewives use the readily available & superb tinned & chopped tomatoes for ease & convenience; this speeds up the preparation of the dish considerably. The béchamel type sauce would be made with "Brousse" in France - strained Cottage cheese is a good alternative. A large Aubergine would be about 500g each.

Provided by French Tart

Categories     Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 large aubergines, sliced, salted, rinsed & dried well
2 (400 g) cans chopped tomatoes
2 large fresh tomatoes, sliced into rings
1 (500 g) jar passata
2 -4 peeled & finely chopped garlic cloves, to taste
50 g of grana padano grated Italian cheese or 50 g parmesan cheese
1 (400 g) container cottage cheese, strained
3 eggs, beaten
250 ml creme fraiche or 250 ml sour cream
fresh basil leaf, & flowers if available
salt & freshly ground black pepper
olive oil (to cook the aubergines, about 250 mls)

Steps:

  • Preheat the oven to 450 F/230 C or Gas Mark 8.
  • Lightly grease the Tian or an oven proof dish with olive oil.
  • Cook the aubergine slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
  • Cheese Custard: Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
  • Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
  • Now you can start to assemble the Tian - start with a little of the tomato sauce & then some aubergine slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & aubergines & fresh basil until all the ingredients have been used.
  • Pour over the cheese custard & decorate with the freshly sliced tomatoes. Bake in the oven for 35 - 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.

Nutrition Facts : Calories 373, Fat 22.5, SaturatedFat 12.9, Cholesterol 175.3, Sodium 702.3, Carbohydrate 29.3, Fiber 10.2, Sugar 13.9, Protein 18.4

EGGPLANT AND POTATO GRATIN



Eggplant and Potato Gratin image

In this side dish inspired by Indian flavors, slices of eggplant and potato sit over a bed of crushed tomatoes seasoned with garlic, cumin and nigella seeds. It's a wonderful accompaniment to seafood, particularly roasted fish. To cut the cooking time, slice the vegetables even thinner, using a mandolin or food processor. Nigella seeds are sometimes erroneously labeled as black cumin, but they look and taste quite different. They have a triangular shape and a distinct black coat, and the flavor will remind some of alliums. There is no direct substitute, but, for the same texture - if not the same taste - you could use sesame seeds.

Provided by Nik Sharma

Categories     casseroles, vegetables, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 Japanese eggplants (12 ounces total)
1 russet potato (about 14 ounces)
2 tablespoons melted ghee or oil, plus more for greasing the baking dish
1 teaspoon cumin seeds
1 teaspoon nigella seeds
1 teaspoon red-pepper flakes, such as Aleppo
1/2 teaspoon ground cinnamon
Kosher salt
1 (14-ounce) can crushed or diced tomatoes
4 garlic cloves, peeled and grated
2 tablespoons bread crumbs
2 tablespoons grated Parmesan

Steps:

  • Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
  • Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
  • Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
  • In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
  • Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.

EGGPLANT GRATIN



Eggplant Gratin image

Categories     Side     Bake     Steam     Vegetarian     Quick & Easy     Casserole/Gratin     Parmesan     Eggplant     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 6

1 1/2 cups finely chopped onion
3 tablespoons olive oil
a 1-pound eggplant, cut into 1/2-inch pieces
1/3 cup plus 2 tablespoons minced fresh parsley leaves
1/2 cup freshly grated Parmesan
1/4 cup dry bread crumbs

Steps:

  • In a heavy skillet cook the onion in 2 tablespoons of the oil over moderately low heat, stirring occasionally, until it is golden. While the onion is cooking, in a steamer set over boiling water steam the eggplant, covered, for 10 minutes, or until it is tender, transfer it to a colander, and let it drain 5 minutes. In a bowl toss together the eggplant, the onion mixture, 1/3 cup of the parsley, and the salt and pepper to taste and spread the mixture in a greased 3-cup shallow baking dish. In a small bowl stir together the Parmesan, the bread crumbs, and the remaining 2 tablespoons parsley, sprinkle the mixture over the eggplant mixture, and drizzle the top with the remaining 1 tablespoon oil. Bake the gratin in the middle of a preheated 400°F. oven for 20 minutes, or until the topping is golden and the mixture is bubbling around the edges.

LIGHTER EGGPLANT GRATIN



Lighter Eggplant Gratin image

This light and easy version of eggplant gratin uses 1% milk and light butter - but tastes like true creamy, cheesy gratin!

Provided by bananalia

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h8m

Yield 4

Number Of Ingredients 14

½ cup sherry
1 teaspoon olive oil
1 tablespoon minced shallot
2 cloves garlic, minced
1 teaspoon red pepper flakes
3 cups diced eggplant
1 zucchini, cubed
1 red bell pepper, cubed
1 teaspoon dried basil
salt and ground black pepper to taste
3 tablespoons margarine
2 tablespoons all-purpose flour
1 cup low-fat milk
1 cup shredded 4-cheese blend (mozzarella, Parmesan, Asiago, and Romano), divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat sherry and olive oil in a large skillet over medium-high heat until bubbling. Add shallot, garlic, and red pepper flakes. Saute until fragrant, about 2 minutes. Add eggplant, zucchini, and red bell pepper. Saute, stirring frequently, until pepper is soft, 8 to 10 minutes. Remove from heat. Add basil, salt, and pepper.
  • Melt margarine in a saucepan over medium heat. Add flour; season with salt and pepper. Whisk rapidly until smooth, about 1 minute. Add milk. Bring to a boil; stir until thickened, about 2 minutes. Reduce heat to medium-low. Add 1/4 cup cheese blend and stir until melted. Toss eggplant mixture in the cheese sauce; transfer to a nonstick baking pan.
  • Bake in the preheated oven for 15 minutes. Top evenly with remaining 3/4 cup cheese blend; continue baking until set, about 15 minutes more.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 20.4 g, Cholesterol 24.7 mg, Fat 18 g, Fiber 3.7 g, Protein 11.1 g, SaturatedFat 7 g, Sodium 596.1 mg, Sugar 3.9 g

Tips:

  • To ensure the eggplant is properly salted, sprinkle it with salt and let it rest for 30 minutes before rinsing and patting it dry.
  • Use a combination of olive oil and butter to fry the eggplant. This will give it a rich, golden-brown color and prevent it from sticking to the pan.
  • Don't overcrowd the pan when frying the eggplant. This will cause it to steam rather than fry and result in a soggy texture.
  • Make sure the eggplant is cooked through before assembling the gratin. You can test this by inserting a toothpick into the center of a slice; it should come out clean.
  • Use a good-quality béchamel sauce for the gratin. This will make a big difference in the final flavor of the dish.
  • Grate the cheese finely so that it melts evenly over the gratin.
  • Bake the gratin until it is golden brown and bubbly. This will take about 20 minutes.

Conclusion:

Baumanière eggplant gratin is a delicious and elegant dish that is perfect for a special occasion. It is made with layers of fried eggplant, béchamel sauce, and cheese. The eggplant is tender and flavorful, the béchamel sauce is rich and creamy, and the cheese is melted and bubbly. This dish is sure to impress your guests.

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