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Ingredients
for
4
Eggplant Gratin
20 min., ready in 45 min.
Time:
Ingredientsfor
- Ingredients
- 2 Eggplant
- 2 Zucchini
- olive oil (for brushing)
- salt
- freshly ground peppers
- oregano
- 3 Mozzarella (125 grams)
- 200 grams mini- Plum tomato (alternatively, cherry tomatoes)
- 100 grams mixed Olives
- Daikon cress (for garnish)
Preparation
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Rinse and slice the eggplant and summer squash. Lightly salt the eggplant slices and let sit for 10 minutes. Pat dry with paper towels. Brush the eggplant and summer squash slices with olive oil and saute on both sides until lightly browned. Season with salt, pepper and oregano.
3.
Drain the mozzarella and cut into 1 cm thick slices. Rinse the tomatoes and cut into slices. Alternately layer the eggplant, summer squash, mozzarella and tomatoes on a lined baking sheet into four towers. Bake for 10-15 minutes.
4.
Gently place a tower on each plate and spread olives around. Garnish with the cress. Serve immediately.