Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, eggplant and tomato gratin. It is one of my favorites. For mine, I am going to make it a 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 popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Eggplant and Tomato Gratin is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook eggplant and tomato gratin using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant and Tomato Gratin:
- Get medium eggplant
- Prepare tomatos
- Make ready dried herbs (oregano, basil, etc)
- Get garlic, finely chopped
- Take milk (or heavy cream if you prefer)
- Make ready shredded fontina cheese (mozzarella or any other nice white cheese works too)
- Take 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 for this exceptional food eggplant and tomato gratin recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
