Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, eggplant and tomato gratin. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Eggplant and Tomato Gratin is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Eggplant and Tomato Gratin is something which I have loved my whole life. They’re nice and they look fantastic.
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.
To get started with this recipe, we have to first prepare a few components. 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:
- Prepare 1 medium eggplant
- Get 2 tomatos
- Get 1 tbsp dried herbs (oregano, basil, etc)
- Prepare 1 clove garlic, finely chopped
- Get 1/2 cup milk (or heavy cream if you prefer)
- Get 3/4 cup shredded fontina cheese (mozzarella or any other nice white cheese works too)
- Get salt and pepper
Look no further than the eggplant gratin for a go-to side that's as easy to whip up as it is versatile, pairing well with just about every protein. Provençal Eggplant-Tomato Gratin is a smoky, herby use for late-summer produce. Get the recipe at Food & Wine. Grafting tomato on eggplant rootstock is one way of eliminating bacterial wilt, which is a very destructive disease of tomato.
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!
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. Try this Eggplant and Tomato Gratin recipe, or contribute your own. Put the tomatoes through the medium blade of a food mill. Spoon a small amount of tomato sauce over the bottom and top with one-third of the eggplant.
So that is going to wrap it up with this special food eggplant and tomato gratin recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
