JDV: FrenchSelections.com Home Page
My Account | Order Tracking | Support | Blog | Basket  ( 0 )
  



Vegetables
    Asparagus in Morel Cream
    Baby Artichokes Barigoule
    Baked Tomatoes with Herbs
    Braised Peas
    Buttered Fava Beans
    Carrots with Mushrooms in Cream
    Ebly with Tomatoes and Olives
    Eggplant and Tomato Gratin
    Fava Beans with Bacon
    Fig and Bacon Brochettes
    Flageolets Beans à la Provençale
    Glazed Carrots with Coriander
    Green Beans "Lyons-Style"
    Green Lentils à l'Auvergnate
    Green Lentils à la Bourguignonne
    Leek and Mushroom Ragout
    Leeks in Cream
    Morels in Cream Sauce
    Onion Confit with Olives
    Porcini à la Bordelaise
    Potatoes Sarladaise
    Provencal stuffed Vegetables
    Roasted Asparagus with Truffle Oil
    Tarbais Beans à la Provençale
    Tomatoes stuffed with Goat Cheese, Nuts and Garlic
    Truffled Mashed Potatoes
    Vegetable Napoleons
    Wild Mushroom Flan
    Zucchini Gratin
Appetizers
Soups
Salads
Sauces
Vegetables
Pasta & Rice
Foie Gras
Fish & Seafood
Desserts
Drinks
Main Courses
     Beef
     Chicken
     Duck
     Lamb
     Pork
     Other



           Email This Recipe To A Friend     Print This Recipe

Eggplant and Tomato Gratin
Tian d'Aubergines et de Tomates
A Recipe From: Provence
A tasty vegetarian dish that also pairs well with grilled meat or sausage.

Skill Level: Easy
Serves: 6

Directions
Slice the eggplant in ¼" rounds. In a colander, toss them with the salt and let them drain for half an hour. Blanch them in boiling water for 2 minutes, drain and set aside. Preheat the oven to 400º F. Slice the tomatoes in ¼" slices. Rub the bottom and sides of a 9" x 13" baking dish with the garlic. Brush the inside of the dish with olive oil. Place half of the eggplant slices at the bottom of the dish and top with half of the tomatoes. Sprinkle with salt, pepper and 1 tbsp herbes of Provence. Repeat with the remaining eggplant and tomatoes. Top with shredded gruyere and basil. Bake for half an hour.

Sylvaine's comments
It's worth hunting for baby eggplants (or the Chinese/Japanese varieties): the Globe is a bit too big and seedy for this recipe.

Recipe Contributed By
Joie de Vivre

Recipe Category: Vegetables


Ingredients
2.5 lbs eggplant
1 tbsp coarse salt Available Online
2 lbs tomatoes
1 large clove of garlic, cut in half
1 tbsp extra virgin olive oil Available Online
2 tbsp Herbes of Provence Available Online
Salt and pepper
1.5 cup shredded Gruyère cheese
2 tbsp chopped basil


Wine Pairings

wine Domaine de Chantepierre Tavel Rosé

wine Côtes de Provence Rosé



Items Available For This Recipe


Guerande coarse sea salt coarse 2.2 lbs

$6.95    ( Item: #3050)


Puget extra virgin olive oil 25.4 fl oz

$16.95    ( Item: #2507)


Herbs of Provence 5 oz in provencal bag

$12.95    ( Item: #3040)



CUSTOMER SERVICE
800-648-8854
Contact Us
Track Your Order
Your Account
Shipping Information
Free Shipping Policies
Our Guarantee
Your Privacy
FAQs
About Us
Gift Certificates
EXPLORE OUR SITE
Sylvaine's Blog
Recipes
Product Stories
Web Exclusives
New Arrivals
On Sale
Sylvaine's Blog Follow French Selections on Facebook
French Selections page
Sylvaine Lang's page





SUBSCRIBE TO OUR NEWSLETTER
Product Updates, Promotions, Recipes





   Request a Paper Catalog   






© Copyright Joie de Vivre, 2003-2013
All Rights Reserved