Tomato and Eggplant Gratin
60 min
total
4
people
191
calories per serving
Ingredients
4 people
- 300 gEggplant (aubergine)
- 5 pcRound tomato
- 1 pcBuffalo milk mozzarella ("di bufala")
- 20 gExtra virgin olive oil
- 1 tspDried Herbs de Provence
Method
Slices of eggplant and tomato are layered in a gratin dish. Mozzarella melts between the layers, while olive oil and Provençal herbs infuse the dish with a Mediterranean aroma.
- 1
Preheat your oven to 180°C. Wash the tomatoes and eggplants. Slice them into thin slices, about 5 mm thick.
- 2
In a gratin dish, place a layer of eggplants, then a layer of tomatoes. Crumble the mozzarella on top. Repeat until all ingredients are used. Drizzle with olive oil, season with salt and pepper, and sprinkle with Provençal herbs.
- 3
Bake the dish for 30 to 40 minutes, until the top is golden and the vegetables are tender. Serve hot.
Frequently asked questions
How do you get this dish right?
- Use firm eggplants to prevent them from falling apart during cooking.
- Ensure the vegetable slices are of uniform size for even cooking.
- Let the gratin rest a few minutes before serving to allow the flavors to meld.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat gently in the oven to preserve texture.
4.2
18 reviews
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