Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, simple using canned tomatoes eggplant gratin. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
I used a mandolin to slice the veggies, minus tomatoes. Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish, perfect to accompany any Eggplant Gratin. Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark.
Simple Using Canned Tomatoes Eggplant Gratin is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Simple Using Canned Tomatoes Eggplant Gratin is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook simple using canned tomatoes eggplant gratin using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Simple Using Canned Tomatoes Eggplant Gratin:
- Take 3 Aubergines - small Japanese type
- Get 1/2 Onion
- Prepare 1 Olive oil
- Prepare 1 Salt and pepper
- Prepare 1 Garlic powder
- Get 1/2 can ☆Canned tomatoes
- Get 1 ☆Consomme stock granules
- Get 1 strong pinch ☆Sugar
- Get 1 tsp ☆Ketchup
- Prepare 1 use as much (to taste) Easy melting cheese
I think they are a bit sweeter. This is one of the simplest Provençal gratins, a dish that takes a little bit of time to assemble, then Each slice of eggplant should have a tomato slice on either side. The vegetables should not be Advance preparation: You can assemble this and refrigerate for a day before baking, or bake a day or. Try this Eggplant and Tomato Gratin recipe, or contribute your own.
Instructions to make Simple Using Canned Tomatoes Eggplant Gratin:
- Thinly slice the onion, and cut the eggplant into bite-sized pieces. Cook in olive oil. Flavor with the salt, pepper, and garlic powder.
- Once the onions have wilted, add the ☆ ingredients and mix. Cook off a little of the tomato moisture. Adjust the amounts of the flavoring ingredients while tasting to flavor.
- Transfer to a heat-resistant dish and top with cheese. Bake in a 1000 W oven for about 5 minutes. When the cheese has lightly browned, it's done!
Although I think of it as a summer dish, inspired by the luscious piles of dark purple eggplants and red ripe tomatoes I see in Provencal markets at that time of year, you could make the grain with canned tomatoes in winter. 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. Simply double the amount of canned tomatoes I use in the recipe and lightly cover each layer of eggplant with the chopped tomatoes. To cook my eggplant, I always grill them or brown them under the broiler rather than frying them to keep the dish healthy and light. A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in This is one of my favorite eggplant dishes - eggplants, tomatoes, and bell peppers are baked in Cook's Note: You can use any color bell pepper.
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