Aubergine and Tomato Gratin Recipe

Ingredients

• 2 medium-sized aubergines (eggplants)
• 2 large tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 teaspoon dried basil
• Salt and black pepper to taste

Instructions

1. Preheat oven to 180°C (350°F).
2. Wash and slice the aubergines and tomatoes into thin slices and set them aside.
3. In a frying pan, heat the olive oil over medium heat. Add the onions and garlic and fry until the onions turn translucent, stirring occasionally, for about 3 minutes.
4. Add the sliced aubergines and tomatoes, dried basil, salt, and black pepper. Cook for 5-7 minutes until the vegetables are tender.
5. Transfer the cooked vegetables to an oven-proof dish.
6. Sprinkle the Parmesan cheese and breadcrumbs on top of the vegetables evenly.
7. Bake in the preheated oven for 25-30 minutes or until the gratin is golden brown on top and bubbling around the edges.
8. Remove from the oven and let it cool for a few minutes before serving.

Verdict

This aubergine and tomato gratin is a perfect medium to celebrate the true flavors of the Mediterranean. The rich taste and texture of baked vegetables topped with crunchy breadcrumbs and Parmesan cheese blend together to create this delightful dish. It is a dish that can either be served as an appetizer or a course itself.

Serving Suggestions

Aubergine and tomato gratin goes well with some crusty bread as it soaks up all those delicious juices from the dish. It also goes nicely with a fresh green salad or roasted potatoes for a more substantial meal.