Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, eggplant and tomato gratin. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really 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 well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Eggplant and Tomato Gratin is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook eggplant and tomato gratin using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant and Tomato Gratin:
- Prepare 1 medium eggplant
- Get 2 tomatos
- Get 1 tbsp dried herbs (oregano, basil, etc)
- Take 1 clove garlic, finely chopped
- Make ready 1/2 cup milk (or heavy cream if you prefer)
- Prepare 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.
Instructions 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 special food eggplant and tomato gratin recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
