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Eggplant Julienne
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Eggplant Julienne

30 min4 serv.19 февр. 2026 г.

Description

To prepare julienne with eggplants and zucchinis, we need to prepare the vegetables—wash, peel, and slice them. Then fry the vegetables in a pan with oil and simmer for 5–7 minutes. After that, sprinkle the vegetables with herbs and grated cheese, and bake in the oven until a golden crust forms.

Instructions

  1. 1

    Step 1

    Step 1

    Heat a skillet with butter. Peel, finely dice, and sauté the onion until soft.

  2. 2

    Step 2

    Step 2

    Wash the eggplants and zucchini, peel them, and cut into julienne strips.

  3. 3

    Step 3

    Step 3

    Add the sliced eggplants and zucchinis to the onions. Mix well. Simmer for 5-7 minutes under a lid, stirring occasionally.

  4. 4

    Step 4

    Step 4

    Pour the cream into a saucepan. Add sour cream. Mix.

  5. 5

    Step 5

    Step 5

    Add Provence herbs, salt, pepper. Mix well.

  6. 6

    Step 6

    Step 6

    Pour the stewed vegetables with cream and spices. Mix. Simmer, stirring, until thickened for 5-7 minutes.

  7. 7

    Step 7

    Step 7

    Grate the cheese on a grater. Chop the herbs.

  8. 8

    Step 8

    Step 8

    Mix the chopped herbs with grated cheese.

  9. 9

    Step 9

    Step 9

    Place the vegetable julienne in cocottes (ceramic dishes).

  10. 10

    Step 10

    Step 10

    Sprinkle with cheese and herbs on top. Place the gratin dishes in a preheated oven at 200°C. Bake until golden brown, for 8–10 minutes.

  11. 11

    Step 11

    Step 11

    Remove the ready-made julienned dish. Serve for lunch.