Gratin dAubergines a lAlgerienne

1. 1

   Preheat the oven to 375 degrees, and grease an ovenproof 9-by-12-inch casserole.

2. 2

   Cut the eggplants in half lengthwise.

3. 3

   Steam them for 5 minutes, or microwave them in a bowl for 5 to 8 minutes, depending on the size, until the interior is soft.

4. 4

   When the eggplants are cool enough to handle, scoop out the pulp with a spoon into a colander, pressing out and discarding the water.

5. 5

   Be careful to keep the shells intact.

6. 6

   Chop the eggplant pulp, transfer it to a large bowl, and mix in all but 1/4 cup of the cheese.

7. 7

   Taste, seasoning with salt and pepper.

8. 8

   Spoon the eggplant-and-cheese mixture into the shells, cover each with a thin slice of tomato, sprinkle the remaining cheese on top, and drizzle with olive oil.

9. 9

   Place in the prepared casserole, and bake for 30 minutes.

10. 10

    If the tops of the eggplants are not golden brown, put them under the broiler for a few minutes.

11. 11

    Serve hot, accompanied by a big salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.