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Tomato and Eggplant Gratin

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Tomato and Eggplant Gratin
205
calories
Calories

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

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easy
Difficulty
45 min.
Preparation
 • Ready in 1 hr 15 min.
Ready in
Nutritions
Fat12 g
Saturated Fat Acids4.5 g
Protein14 g
Roughage4.2 g
Sugar added0 g
Calorie205
1 serving contains
Calories205
Protein/g14
Fat/g12
Saturated fatty acids/g4.5
Carbohydrates/g11
Added sugar/g0
Roughage/g4.2
Bread exchange unit1
Cholesterol/mg176
Uric acid/mg52
Vitamin A/mg0.3
Vitamin D/μg1.3
Vitamin E/mg2.6
Vitamin B₁/mg0.2
Vitamin B₂/mg0.4
Niacin/mg4.7
Vitamin B₆/mg0.3
Folate/μg135
Pantothenic acid/mg1.8
Biotin/μg20.1
Vitamin B₁₂/μg1.2
Vitamin C/mg39
Potassium/mg834
Calcium/mg237
Magnesium/mg54
Iron/mg1.9
Iodine/μg20
Zinc/mg1.8

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
2
8
1 piece
Gruyére cheese (30 grams)
200 milliliters
3
1 tablespoon
1 piece
Parmesan cheese (20 grams)
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Preparation steps

Step 1/5

Rinse eggplant, trim, cut into slices, season with salt and let stand for about 30 minutes to draw out water.

Step 2/5

Meanwhile, blanch tomatoes in boiling water, rinse in cold water, peel and quarter tomatoes and remove seeds.

Step 3/5

Grate the Gruyère cheese. Whisk milk with eggs and Gruyère cheese and season with salt and pepper.

Step 4/5

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.

Step 5/5

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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