Baked recipes: vegetable gratin and choutchouka

Zucchini, tomato, mozzarella and basil gratin

For 6 people

Preparation: 25 minutes
Cooking:
30 minutes
Difficulty:
easy
Budget:
cheap




ingredients

  • 1 liter tomato coulis
  • 6 zucchini
  • 2 cloves of garlic
  • Olive oil
  • 400 g grated mozzarella
  • 1 small bunch of basil
  • Salt and pepper

Preparation

Peel and crush the garlic. Strip and chop some of the basil, keep a few leaves for decoration.

In a salad bowl, mix tomato coulis, garlic, basil, 2 tablespoons olive oil, salt and pepper. Order.

Wash, trim and cut the zucchini into strips with a peeler or a mandolin. Place them on absorbent paper.

Preheat the oven to 180°C.

Grease the bottom of a rectangular baking pan with olive oil. Spread a spoonful of coulis in the bottom of the dish and start making the gratin, alternating layers of courgette strips, coulis and grated mozzarella, seasoning between each layer. Finish with a layer of mozzarella. Drizzle with olive oil.

Put on medium heat and cook for 30 minutes.

Garnish with basil leaves when serving.

Chickpea choutchouka

Baked recipes: vegetable gratin and choutchouka
© SUCRÉ SALÉ

To 6 people

Preparation: 15 minutes
Cooking:
25 minutes
Difficulty:
easy
Budget:
cheap

ingredients

  • 500 g natural chickpeas
  • 500 g crushed tomatoes
  • 6 extra fresh eggs
  • 2 cloves of garlic
  • 1 white onion
  • 2 tbsp olive oil
  • 1 tablespoon paprika
  • ½ tablespoon ground cumin
  • 1 pinch cayenne pepper (optional)
  • Basil or mint
  • Salt, ground pepper

Preparation

Peel and chop garlic and onion.

Heat the oil in a pan. Add the onion and garlic and fry them without colouring. Then add the crushed tomatoes, spices, salt and pepper. Put the lid on and let it simmer on low heat for 10 minutes. Add the rinsed and drained chickpeas and half a glass of water, mix and continue to cook, covered, for 10 minutes.

Preheat the oven to 210°C.

Divide the choutchouka into 6 individual ovenproof dishes, make a well in the center and crack an egg into it. Place in the oven and cook for 5 to 8 minutes (egg whites should coagulate).

Season with salt and pepper, garnish with basil or mint leaves and serve with slices of bread.

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