
Porchetta au gratin d'aubergines



Temps de préparation
2 heures, avec jusqu'à 24h pour le lever
Difficulté
Facile
Ingrédients
For Porchetta:
- 1 Pork breast.
- 1 Pork loin.
For the Marinade:
- 50g Fennel seeds.
- 50g Anise seeds.
- 50g Coriander seeds.
- 1 Garlic head.
- 4 Grated tomatoes.
- 1 Mild dried chili.
For Eggplant Gratin:
- 1 liter Tomato sauce.
- 1 liter Béchamel sauce.
- 500g Heavy cream.
- 6 Eggplants.
- 500g Mushrooms.
- 4 Onions, julienne-cut and cooked.
- 1 Bunch of basil.
Procédure:
For Porchetta:
- Butterfly the pork breast and loin, creating a large, flat piece of meat.
- In a spice grinder or mortar, grind the fennel seeds, anise seeds, and coriander seeds.
- In a blender, combine the ground spices, garlic, grated tomatoes, and mild dried chili. Blend to create a paste.
- Rub the paste over the pork, ensuring it’s well coated. Roll the meat tightly and tie it with kitchen twine.
- Marinate the porchetta in the refrigerator for at least a few hours or overnight.
- Roast the porchetta in a preheated MB Chef Oven until the internal temperature reaches the desired doneness.
For Eggplant Gratin:
- Préchauffez votre Four MB Chef à la température désirée (recommandation : 400°F).
- Slice the eggplants and mushrooms.
- In a baking dish, layer the eggplants, mushrooms, cooked julienne-cut onions, and basil.
- In a bowl, mix together tomato sauce, béchamel sauce, and heavy cream. Pour this mixture over the layered vegetables.
- Bake in the preheated MB Chef Oven until the top is golden and the vegetables are cooked through.
Serve the porchetta slices with eggplant gratin. Enjoy your meal!