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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

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

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)

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