Eggplant, Zucchini & Tomato Meat Gratin

Gratin with eggplant, zucchini, and tomato made with Kuze Fuku & Sons Vegetable Umami Dashi Soup Broth.


Serves 4-6
  • ★Vegetable Umami Dashi (contents of 1 packet)

  • 2 eggplant

  • 2 Zucchini

  • 10 Cherry Tomatoes

  • 1 Onion

  • 300g Ground Beef

  • 3 Tbsp. Tomato Ketchup

  • 1 can Demi-glace Sauce

  • 150g~ Cheese

  • 200cc Water

  • Chopped Parsley (as desired)


Cut eggplant and zucchini into round slices, place in a heat-safe dish, cover with plastic wrap and microwave for 2 minutes at 500w. Finely chop onion and sauté with minced meat. Add the contents of the Vegetable Umami Dashi packet and water to the onion and meat mixture and simmer for about 10 minutes. When cooked, add demi-glace sauce and ketchup and simmer for about 5 minutes. Put 1/3 of the above sautéed mixture in a heat-safe dish and atop this arrange eggplant and zucchini slices alternating with the remaining sautéed mixture and cheese. Cut the cherry tomatoes in half and place them on top with the cross-sections facing up. Bake in a preheated oven at 200℃ until golden brown and sprinkle with parsley.