Best 2 Tomato And Aubergine Gratin Recipes

In the realm of culinary delights, few dishes can rival the harmonious blend of flavors and textures found in tomato and aubergine gratin. This delectable casserole captivates the senses with its vibrant colors, enticing aromas, and a symphony of flavors that dances on the palate. As a culinary masterpiece, tomato and aubergine gratin transcends the boundaries of mere sustenance, transforming mealtimes into occasions of pure gastronomic bliss. Whether it's a convivial gathering or an intimate dinner for two, this culinary gem promises to leave an indelible mark on your taste buds, etching itself into the annals of your most cherished culinary memories.

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TOMATO AND AUBERGINE GRATIN

Tomato and Aubergine Gratin image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1/2 cup/125 ml olive oil
2 large onions, sliced
3 cloves garlic, chopped
1 bay leaf
1 pepperoncino, smashed, optional
4 pounds/1.8 kg tomatoes, roughly chopped
Kosher salt and freshly ground black pepper
A handful of fresh herb leaves, such as basil, parsley and rosemary
2 pounds/1 kg eggplant, sliced about 1/2 inch/1 cm thick
1 cup/80 g homemade breadcrumbs, toasted
Pinch chili powder, more to taste
3 tablespoons freshly grated Parmesan

Steps:

Heat the oven to 450 degrees F/230 degrees C.
Heat 2 tablespoons of the olive oil in a saute pan and cook the onions until soft, about 5 minutes. Add the garlic, bay leaf, and pepperoncino, and cook 1 minute. Then add the tomatoes and cook to a thick, chunky sauce, about 30 minutes. Remove the bay leaf, season with salt and pepper and stir in the fresh herbs.
While the sauce cooks, brush the eggplant slices on both sides with olive oil and lay in a single layer on a baking sheet (you'll need to work in batches). Bake until golden and soft, about 15 minutes; turn and bake the other side, about 10 minutes. Remove and set aside.
Turn the oven down to 375 degrees F/190 degrees C. Mix together the breadcrumbs with the chili powder.
In a large gratin dish, starting with just the thinnest smear of tomato sauce over the bottom, layer in the eggplant, then sauce, then breadcrumbs. Repeat until the dish is full. Scatter the Parmesan over top. Bake until the gratin is heated through, and the top golden, about 30 minutes. Serve.

TOMATO, AUBERGINE AND COURGETTE GRATIN

Tomato, Aubergine and Courgette Gratin image

Make and share this Tomato, Aubergine and Courgette Gratin recipe from Food.com.

Provided by Luschka

Categories Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

15 ml olive oil
1 sliced onion
225 g mushrooms, sliced
2 garlic cloves, finely chopped
4 medium tomatoes, chopped
2 1/2 ml dried marjoram
1 1/4 ml dried thyme
salt and pepper
2 courgettes
2 small aubergines
55 g fresh breadcrumbs
75 ml parmesan cheese, grated

Steps:

In a non-stick frying pan, heat 1 tsp of the oil over medium-high heat; cook onion, mushrooms, garlic and 2 tbsp water, stirring, for 3 minutes or until softened.
Add tomatoes, marjoram, thyme and salt and pepper to taste; cook for 20 minutes or until thickened, stirring often.
Slice courgettes and aubergines diagonllay into 5 mm thick slices. Toss aubergine with remaining oil.
Spread 125 ml of the tomato sauce in a glass baking dish. Layer with half of the courgette, aubergine and sauce, repeat layers.
Mix breadcrumbs with cheese; sprinkle over top. Bake, uncovered at 200 C for 35 minutes or until bubbling.

Tips:

To ensure the aubergines are cooked evenly, slice them thinly and evenly.
Soak the aubergine slices in salted water for at least 30 minutes before cooking to remove any bitterness.
Use a large skillet or griddle to cook the aubergine slices in batches, ensuring they are golden brown and cooked through.
Use a variety of ripe, flavorful tomatoes for the sauce, such as Roma, San Marzano, or Heirloom tomatoes.
Season the tomato sauce generously with salt, pepper, garlic, and fresh herbs like basil or oregano.
Layer the aubergine slices, tomato sauce, and cheese in a greased baking dish, ensuring the top layer is cheese.
Bake the gratin in a preheated oven until the cheese is melted, bubbly, and golden brown.
Garnish the gratin with fresh herbs like basil or parsley before serving.

Conclusion:

This tomato and aubergine gratin is a delightful combination of flavors and textures. The tender aubergine slices, flavorful tomato sauce, and melted cheese create a dish that is both comforting and satisfying. It is perfect for a vegetarian main course or as a side dish to grilled meats or fish. With its vibrant colors and delicious taste, this gratin is sure to impress your family and friends. Serve it hot with a side of crusty bread or a fresh salad for a complete meal.