Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, eggplant and tomato gratin. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Japanese eggplants are longer and more narrow than the globe eggplants most of us are familiar with, so the slices are more manageable in the gratin. Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat and add the onion. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl.
Eggplant and Tomato Gratin is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Eggplant and Tomato Gratin is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have eggplant and tomato gratin using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Eggplant and Tomato Gratin:
- Make ready 1 medium eggplant
- Make ready 2 tomatos
- Get 1 tbsp dried herbs (oregano, basil, etc)
- Make ready 1 clove garlic, finely chopped
- Prepare 1/2 cup milk (or heavy cream if you prefer)
- Make ready 3/4 cup shredded fontina cheese (mozzarella or any other nice white cheese works too)
- Make ready salt and pepper
In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl). Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe). Grafting tomato on eggplant rootstock is one way of eliminating bacterial wilt, which is a very destructive disease of tomato. Provençal Eggplant-Tomato Gratin is a smoky, herby use for late-summer produce.
Steps to make Eggplant and Tomato Gratin:
- Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray.
- Slice eggplant into 1/4 inch to 1/2 inch slices. Slice the tomato into somewhat thin slices. Arrange in the dish so that nothing is overlapping.
- Sprinkle with the herbs and garlic. Pour the milk or cream on top of everything. Then top with the shredded cheese. Salt and pepper to taste.
- Cover with foil and bake for 45 minutes until bubbly. Remove foil and bake another 10 minutes until cheese has slightly browned. Let cool slightly before enjoying!
Get the recipe at Food & Wine. Layer eggplant and tomato slices alternately in an oiled baking dish, seasoning each layer with salt and pepper. Sprinkle with herbs and drizzle with olive oil. Plain and simple, this tomato and eggplant gratin is delicious. While the eggplant is soaking, place the tomato slices on a baking sheet lined with parchment paper (to prevent sticking) and drizzle lightly with olive oil.
So that is going to wrap this up with this exceptional food eggplant and tomato gratin recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
