Made in Greece from organic sheep’s and goat’s milk
Aubergine gratin with FETA and Bionola PARMIGIANO
A recipe by Isabelle Cornette
Made from goat’s and sheep’s milk, Bionola FETA is produced in Greece (PDO). Its creamy texture and flavours will delight you.
It is suitable for an endless variety of light, easily digestible recipes, as BIONOLA Feta is lactose-free.
The long maturing process of our organic PARMIGIANO ensures that, after 18 months of maturing, there is no lactose left – but plenty more flavour!
Ingredients for 4 people :
- 2 aubergines
- 1 cup of dry wholegrain rice
- 1 packet of Bionola organic FETA (150g)
- 1/2 packet of Bionola PARMIGIANO REGGIANO
- 4 large tomatoes
- 3 large cloves of garlic
- 80 ml olive oil
- 2 cloves of garlic
- Fleur de sel to taste
- 1 handful of black olives
- Fresh basil and rosemary
Preparation :
Soak the rice a few hours in advance. Cook it according to the instructions on the packet.
Cut the washed aubergines into long slices or rounds. Steam them.
Mix together the olive oil, garlic crushed in a garlic press, fleur de sel and chopped fresh rosemary.
Lightly oil the base of a gratin dish, then layer half the aubergine slices (seasoned with half the herb oil), half the cooked rice, and half the feta and grated Parmesan.
Repeat with the remaining half of the ingredients, finishing with the sliced tomatoes and olives, then the rest of the cheeses.
Heat through and brown under the grill at 180 degrees for 20–30 minutes.
Just before serving, garnish with fresh basil or rocket leaves and a few pine nuts if you have them.
Produits utilisés pour cette recette
Parmigiano Reggiano
Whether in a block, grated or in shavings, our Parmigiano will delight your taste buds with its bold flavour!