Tomato and Eggplant Gratin

 

Tomato and Eggplant Gratin - Tomato and Eggplant Gratin - Do you love Mediterranean cuisine? Then you should try this gratin!
205 kcal
Tomato and Eggplant Gratin - Do you love Mediterranean cuisine? Then you should try this gratin!

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Difficulty:easy
Preparation:45 min
Ready in:75 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
205
10%
Protein
14 g
28%
Fat
12 g
15%
Added Sugar
0 g
0%
Carbohydrates
11 g
4%
Roughage
4 g
-
Saturates
5 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

2eggplant
Salt
8Tomatoes
1 pieceGruyére cheese (30 grams)
200 millilitersMilk (low-fat)
3Egg
Pepper
1 tablespoonOlive oil
1 pieceParmesan cheese (20 grams)

Directions

1 Rinse eggplant, trim, cut into slices, season with salt and let stand for about 30 minutes to draw out water.
2 Meanwhile, blanch tomatoes in boiling water, rinse in cold water, peel and quarter tomatoes and remove seeds.
3 Grate the Gruyère cheese. Whisk milk with eggs and Gruyère cheese and season with salt and pepper.
4 Rinse eggplant and pat dry. Heat oil in a pan. Working in batches, cook eggplant slices over medium heat until golden brown on both sides. Season with salt and pepper.
5 Layer eggplant and tomato slices alternately in a gratin dish. Pour over egg mixture, grate Parmesan over the top and bake in a preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 30 minutes. Serve hot.
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