Eggplant Tomato Gratin with Mushrooms
Eggplant tomato gratin with mushrooms is a recipe featuring fresh ingredients from the fruit vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggplants
- 4 tbsp olive oil
- 4 large tomatoes
- 100 g mushrooms
- 2 tbsp lemon juice
- 1 bunch basil (chopped)
- 0.5 bunch fresh thyme (chopped)
- Salt
- Pepper (freshly ground)
- 100 g Gruyère cheese (coarsely grated)
Instructions
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1.
Wash the eggplants, pat dry, trim ends, slice lengthwise into 6 pieces and sprinkle with salt. Let them drain in water for 30 minutes, rinse well, and pat dry again. Fry portions in oil or grill as desired. Clean the mushrooms, finely chop, and quickly sauté in oil, seasoning with lemon juice, salt, and pepper.
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2.
Wash the tomatoes and slice them.
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3.
Mix the chopped herbs with the mushrooms.
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4.
Arrange alternating layers of eggplant slices, tomato slices, and herb-mushroom mixture upright in a greased baking dish, season with salt and pepper, and sprinkle with cheese. Bake in a preheated oven at 180°C for several minutes until the cheese melts.
