Tomato and Eggplant Gratin recipe - ingredients, nutrition and when to eat it
This gratin is made by baking tomatoes and eggplant with tomato sauce and cheese, then serving it warm.
This gratin is made by baking tomatoes and eggplant with tomato sauce and cheese, then serving it warm. The tender vegetables pair well with the savory melted cheese. It’s lovely with bread for a light lunch or dinner.
Vegetables · 35 minutes to cook
Tips: Pan-fry the eggplant first to cook off some moisture, so the gratin won’t be watery.
Tips: Adjust the salt depending on how well-seasoned the tomato sauce is.
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Ingredients (1 serving)
- Eggplant — 0.5 pc
- Tomato — 0.5 pc
- Tomato sauce — 4 Tbsp
- Mozzarella cheese — 40 g
- Olive oil — 1 tsp
- Garlic — 1 clove
- Salt — 0.5 g
- Ground black pepper — 0.2 g