The new way making recipe Eggplant and Tomato Gratin with 7 ingredients and 4 stages of easy cooking, which is very easy.
Without fail cooking ultimate Eggplant and Tomato Gratin easy, tasty, practical. 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. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and. In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl).
Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe).
Eggplant-Tomato Gratin (Wendy Goodfriend). "When my garden is producing in full summer, I love to make vegetable gratins.
Cover two baking sheets To assemble the gratin: Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
How are you my mother, at this time you can present recipe Eggplant and Tomato Gratin with 7 ingredients and 4 steps. Next this is how to cook, please pay attention carefully.
In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 7 ingredients and 4 stages of easy cooking Eggplant and Tomato Gratin.
Ingredients all Eggplant and Tomato Gratin
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Needed 1 : medium eggplant.
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Prepare 2 : tomatos.
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Needed 1 tbsp : dried herbs (oregano, basil, etc).
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Needed 1 clove : garlic, finely chopped.
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Needed 1/2 cup : milk (or heavy cream if you prefer).
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Needed 3/4 cup : shredded fontina cheese (mozzarella or any other nice white cheese works too).
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Needed : salt and pepper.
Arrange the tomato and eggplant slices in a single layer of overlapping concentric circles.
Scatter the thyme sprigs on top and season with salt and pepper.
Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish, perfect to accompany any entrée.
Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark.
If all main ingredients Eggplant and Tomato Gratin it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Process Cooking Eggplant and Tomato Gratin
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Heat oven to 350°F. Spray a shallow oven-safe dish with nonstick cooking spray..
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Slice eggplant into 1/4 inch to 1/2 inch slices. Slice the tomato into somewhat thin slices. Arrange in the dish so that nothing is overlapping..
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Sprinkle with the herbs and garlic. Pour the milk or cream on top of everything. Then top with the shredded cheese. Salt and pepper to taste..
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Cover with foil and bake for 45 minutes until bubbly. Remove foil and bake another 10 minutes until cheese has slightly browned. Let cool slightly before enjoying!.
Plain and simple, this tomato and eggplant gratin is delicious.
While the eggplant is soaking, place the tomato slices on a baking sheet lined with parchment paper (to prevent sticking) and drizzle lightly with olive oil.
We found this to be very bland.
I will say I did exactly as called for in recipe.
Bumped up the soup mixture with garlic powder also used fresh oregano instead of basil used red onion serving serving with ravioli.
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