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🍽️ Creamy Aubergine and Tomato Gratin with Mushrooms

237 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• 4 tbsp olive oil
• 4 larger tomatoes
• 100 g mushrooms
• 2 tbsp lemon juice
• 1 bunch basil (chopped)
• 0.5 bunch fresh thyme (chopped)
• salt
• pepper (from the mill)
• 100 g Gruyère cheese (coarsely grated)

Instructions

1. 1. Wash the eggplants thoroughly and pat them dry with a kitchen towel.
2. 2. Trim off the hard ends at the tips of the eggplants.
3. 3. Cut the eggplants lengthwise into six equal slices.
4. 4. Sprinkle the eggplant slices evenly with salt.
5. 5. Let the salted slices sit for 30 minutes to draw out the bitter juices.
6. 6. Rinse the eggplants thoroughly under running water after the waiting time.
7. 7. Pat the eggplants completely dry again.
8. 8. Fry the eggplant slices in batches in a little oil or grill them as desired.
9. 9. Clean the mushrooms and remove any dirty spots.
10. 10. Finely chop the mushrooms.
11. 11. Fry the chopped mushrooms quickly in a little oil.
12. 12. Season the mushrooms with lemon juice, salt, and pepper.
13. 13. Wash the tomatoes thoroughly.
14. 14. Slice the tomatoes.
15. 15. Mix the chopped herbs with the seasoned mushroom mixture.
16. 16. Grease a baking dish well.
17. 17. Alternately layer tomato slices, the herb-mushroom mixture, and the eggplant slices upright in the dish.
18. 18. Season the layers with salt and pepper to your taste.
19. 19. Generously sprinkle the gratin with cheese.
20. 20. Preheat the oven to 180 degrees.
21. 21. Bake the gratin in the preheated oven for a few minutes until the cheese is melted.

Nutrition per serving

• kcal: 237
• Protein: 11 g · Fett/Fat: 19 g · Carbs: 7 g