Aubergine and Zucchini Gratin

by veronica


If you want to make it easier on yourself, then just use pesto, rather than making your own basil sauce.

[yumprint-recipe id=’52’]

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Claudia August 27, 2015 - 11:10 am

this looks great! I have eggplant and zucchini from my garden but I have a couple of questions.
What do you mean with vegan cream? And what measurement is ‘dl’? I’m originally from Germany, now living in the States but I haven’t seen this in either country. Thx!

veronica August 2, 2017 - 5:35 pm

Hi Claudia, Thank you for your kind comment and questions! (Due to a high amount of SPAM I didn’t see this until now, I made a separate post about this and how my site was targeted by spammers) anyway I want to answer this as your questions are great and I also want to answer it albeit so late, since all comments mean a lot to me <3

1. Vegan cream - now days you can buy an assortment of vegan creams, as in plant based creams to use instead of diary cream when you cook. Your local super market probably has a variety to choose from. The most common one is soy cream, but if you get the opportunity, try the oat cream as it's great for cooking gratin's!

2. Measurements - dl is deciliter and commonly used in Europe. I'm not sure what you use in Germany? Google has a great conversion tool here you can use:

Let me know if you ever made this recipe and what you think. Perhaps you made some tweaks to it? if so I’d love to hear about how you made this recipe :)

Best Wishes


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