Гратен з баклажанами, картоплею та козячим сиром

• оливкова олія↗
• баклажани↗3

  тонко нарізані вздовж

• середня червона цибуля↗2

  дуже тонко нарізані

• зубчики часнику↗2

  подрібнені

• воскова картопля↗500g
• великі сливові помідори↗5

  тонко нарізані

• лимонний чебрець↗4

  гілочки, листя зняте

• цедра ½ незапакованого лимона
• м’який козячий сир↗175g

  крихти

• якісні чорні оливки↗100g

  без кісточок, порубані

Покрокова інструкція

1. 1

   Preheat the oven to 180 °C (160 °C with convection, gas 4). In a skillet heat 1½ tbsp olive oil, fry the eggplants in batches, browning on both sides. Then reduce the heat and cook until they become soft. During frying add more oil as needed, avoiding excess. (Optionally you can roast the eggplants: brush them with olive oil, place on a tray and bake for 15 min. I find frying gives better texture.) Season them while cooking. When the eggplants are ready, transfer them to baking paper.

2. 2

   In the same skillet add another 1 tbsp oil, add the onion and cook over medium heat until it becomes soft, about 10–12 min. Add the minced garlic and fry for a few more minutes.

3. 3

   Slice the potatoes extremely thinly. The easiest way is to use a mandoline — a knife would take longer.

4. 4

   Brush the bottom of a gratin dish with olive oil. Layer the vegetables: first half of the potatoes, then half of the eggplants, onion and tomatoes. Sprinkle thyme, lemon zest, goat cheese crumbles, olives and seasonings, lightly drizzling oil between layers. Add another layer of eggplants, onion and tomatoes, repeating the ingredients. Finish with the remaining potatoes, spreading them evenly on top. Brush the top with olive oil and bake for 45 min, until the gratin is soft, the potatoes tender, and the top golden.