Eggplants gratin

We've just come back from holidays and our garden
once again is a marvel : tomatoes, zuchinis, eggplant, potatoes beans..... It's time to cook !!!

This time I'll try the eggplants... usually I use them for a ratatouille but today I'll try the gratin !

What you need for 4 persons

800g eggplants
800g fresh tomatoes
800g minced beef
200g grated cheese
3 cloves garlic
3 shallots, chopped
1 spoon of butter
2 glasses of milk
2 spoons of flour
a dice of Cognac
a pinch of cinamon and
parsley
salt and pepper

How to proceed
1: Wash the eggplants and cut them into dice, plunge into salted water for 20 min. Then let them drip.

2: Cook the meat with garlic and shallots. Add the tomatoes , cinamon, nutmeg and then Cognac. Add the eggplant, salt and pepper... cook during 10 minutes



3: In another pan make a "béchamel"; let the butter melt until it foams, add the flour. Then throw the milk and stir until it thickens. Add the grated cheese.

4: Put everything in a dish, cover with chesse and put into hot oven for 20 min.

Enjoy ! Perfect with a green salad and spicy vinaigrette !