Small eggplant and squash gratin with pepper relish

Ingredients for Small eggplant and squash gratin with pepper relish

Instructions for Small eggplant and squash gratin with pepper relish

To prepare the Small eggplant and squash gratin with pepper relish recipe, please follow these instructions:

The oven is preheated to 200 degrees. Brush 6 small portions of oil with oil. Put the eggplant terns in a sauce and sprinkle with salt. Draws ½ hour. Rinse the terns in cold water and put them on paper or towel.

Ricotta and cremefraiche are whipped together with the hand mixer. Add the eggs and corn flour and whip again. Finally, aubergines, squash and grated pepper are stirred in.

The curds are divided into the 6 coconuts placed in a pan. Pour water into the pan until it is halfway over the coconuts. Cover the frying pan with foil and baking the gratin in a water bath for about 40 minutes until they are firm.

Serve hot with pepper relish.

Pepper Relish: Warm the vinegar, sugar and mustard seed into a pan until it boils. Add the rest of the ingredients and cook the redish for about 30 minutes under the lid.