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🍽️ Oven Eggplant and Tomato Gratin

424 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut off the hard ends of the eggplants.
  2. 2. Slice the eggplants into thick rounds.
  3. 3. Generously sprinkle the slices with salt.
  4. 4. Let the salted slices sit for 30 minutes to draw out the bitter water.
  5. 5. Rinse the slices under running water.
  6. 6. Pat the slices very dry with a kitchen towel.
  7. 7. Wash the tomatoes.
  8. 8. Slice the tomatoes.
  9. 9. Pluck the fine needles from the rosemary sprigs.
  10. 10. Chop the rosemary needles finely.
  11. 11. Wash the thyme.
  12. 12. Pluck the small thyme leaves from the stems.
  13. 13. Grease a baking dish with oil.
  14. 14. Arrange the eggplant and tomato slices in the dish in an overlapping, shingle-like pattern.
  15. 15. Season each individual layer with salt and pepper.
  16. 16. Sprinkle the chopped herbs over the layers.
  17. 17. Drizzle everything with a splash of olive oil.
  18. 18. Preheat the oven to 175 degrees Celsius.
  19. 19. Bake the gratin for about 30 minutes.
  20. 20. Crumble the goat cheese over the gratin.
  21. 21. Turn the oven up to 220 degrees Celsius.
  22. 22. Bake the dish for a few more minutes until the cheese is lightly golden brown.
  23. 23. Sprinkle fresh mint over the finished gratin before serving.

Nutrition per serving