Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, eggplant gratin. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Eggplant Gratin is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Eggplant Gratin is something which I’ve loved my entire life. They are fine and they look wonderful.
Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish Eggplant Gratin. Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark. A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese Nutritional Information.
To get started with this recipe, we must prepare a few components. You can have eggplant gratin using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Eggplant Gratin:
- Get 1 big eggplant
- Get 1 tomato
- Get 100 g mozzarella cheese
- Get 1 basil branch
- Take salt and black pepper
Rinse eggplant slices and pat dry. Spray a baking dish with cooking spray. In a large bowl add eggplant and zucchini. A very easy vegetarian side dish for any occasion, so easy to make.
Instructions to make Eggplant Gratin:
- Put salt on the eggplant and let drain for 10 minutes to lose the bitterness
- Cut and separate the other ingredients
- Spread some tomato, eggplant and basil in a tart pan
- Add some of the cheese
- Put more tomatoes, eggplant, cheese and basil until the ingredients finish
- Add at the end more cheese, salt and ground pepper
- Bake in oven until the surface is golden
- Serve immediately
It requires no cooking skills, just few good quality products. You can make it as well. Eggplant Gratin recipe: The skin of eggplant contains an Coat eggplant with shallots with lard and season with S&P. 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. It's finally starting to feel like Fall so I'm making a traditional Provincial summer dish called Gratin d'Aubergines.
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