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Eggplant tomato feta gratin

Eggplant tomato feta gratin

Main dishes

A festive vegetarian gratin: eggplant simmered in brine, chopped tomatoes, garlic and thyme-infused oil, a layer of crumbled feta, and baked for 40 minute…

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Recipe from MediaWiki default, CTHOE, Jozeil and 3 other contributors, adapted by Recette de cuisine · · updated on

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This eggplant gratin is a delicious vegetarian dish that can be prepared in just a few simple steps. The eggplants are pre-salted to remove excess liquid, while the tomatoes are blanched to make the skin easier to peel. The sheep’s milk cheese and garlic create a rich and flavorful taste.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Resting15 min
  • Total1 hr 15 min
  • DifficultyEasy
  • CostModerate
  • Calories417 kcal/serving
  • Cooking methodfour
  • Estimated cost$15.10 $3.78 / serving Estimated price; varies by store.
  • Vegetarian

Ingredients

4 people
  • $3.50
  • $6.70
  • $2.90
  • $0.71
  • $0.03
  • $0.27
  • $0.04
  • $0.15
  • $0.80

Prices from US supermarkets.

Directions

  1. In the gratin dish, prepare a brine using warm water and 2 tablespoons of salt. ≈ 3 min
  2. Cut the eggplants into 5mm thick slices and soak them in the brine; let them sit for 15 minutes, stirring occasionally.
  3. Cut the base of the tomatoes in a cross shape and prepare a bowl of ice water. ≈ 3 min
  4. Add a large pot of water to which you have added a splash of vinegar, then submerge the tomatoes for 20 to 30 seconds. Next, place them in a bowl of ice water and peel them.
  5. Squeeze the garlic into a mug, add the olive oil, 1 teaspoon of salt, pepper, and thyme, and mix well. ≈ 4 min
  6. Preheat the oven to 200 °C.
  7. Drain the brine, add the oil, garlic, and eggplant, and mix well by hand. ≈ 8 min
  8. Slice the tomatoes and alternate them with the eggplant in the dish (or simply mix them together). ≈ 8 min
  9. Sprinkle with crumbled feta cheese. ≈ 3 min
  10. Bake for approximately 40 minutes in the lower part of the oven.
  11. Serve with flatbread for dipping into the juice. ≈ 2 min

The bill

Eggplant tomato feta gratin

  • 2 eggplants$3.50
  • 4 medium-sized tomatoes$6.70
  • 300 g of feta cheese (made from sheep’s milk)$2.90
  • 8 large heads of garlic$0.71
  • salt$0.03
  • pepper$0.27
  • A vinegar taste$0.04
  • thyme$0.15
  • 4 to 5 tablespoons of olive oil$0.80

Total$15.10

that's $3.78 per person

Estimated price; varies by store.

Equipment

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Nutrition per serving

Calories417 kcal
Fat32.7 g
Saturated fat13 g
Carbohydrates12 g
Sugars8.7 g
Fiber6.6 g
Protein14.5 g
Salt1.89 g

Before you start

Ingredients

  • 2 eggplants
  • 4 medium-sized tomatoes
  • 300 g of feta cheese (made from sheep’s milk)
  • 8 large heads of garlic
  • salt
  • pepper
  • A vinegar taste
  • thyme
  • 4 to 5 tablespoons of olive oil
  • Bread platter, for serving

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